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Bickel Haase T, Klis V, Hammer AK, Pinto Lopez C, Verheyen C, Naumann‐Gola S, Zorn H. Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications. Food Sci Nutr 2024; 12:2551-2566. [PMID: 38628173 PMCID: PMC11016415 DOI: 10.1002/fsn3.3937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 12/09/2023] [Accepted: 12/20/2023] [Indexed: 04/19/2024] Open
Abstract
Cocoa pod husks (CPHs), the major side-stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo-stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation.
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Affiliation(s)
- Thomas Bickel Haase
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- Institute of Food Chemistry and Food Biotechnology, Justus‐Liebig UniversityGiessenGermany
| | - Victoria Klis
- Institute of Food Chemistry and Food Biotechnology, Justus‐Liebig UniversityGiessenGermany
- Fraunhofer Institute for Molecular Biology and Applied Ecology IMEGiessenGermany
| | - Andreas Klaus Hammer
- Fraunhofer Institute for Molecular Biology and Applied Ecology IMEGiessenGermany
| | - Claudia Pinto Lopez
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Christoph Verheyen
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | | | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus‐Liebig UniversityGiessenGermany
- Fraunhofer Institute for Molecular Biology and Applied Ecology IMEGiessenGermany
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2
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Tang N, Xing X, Li H, Suo B, Wang Y, Ai Z, Yang Y. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread. Food Res Int 2024; 182:114179. [PMID: 38519191 DOI: 10.1016/j.foodres.2024.114179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB. Further, the phenolic acid composition, antioxidant activities, texture properties, aroma profile, and sensory quality of CSB containing fermented wheat bran were evaluated. The results revealed that co-culture fermentation brought about three types of volatile characteristics for wheat bran, including ester-feature, alcohol and acid-feature, and phenol-feature, and the representative strain combinations for these characteristics were S. fibuligera with Limosilactobacillus fermentum, Pediococcus pentosaceus, and Latilactobacillus curvatus, respectively. Co-culture fermentation by S. fibuligera and L. fermentum for 36 h promoted acidification with a phytate degradation rate reaching 51.70 %, and improved the production of volatile ethyl esters with a relative content of 58.47 % in wheat bran. Wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus for 36 h had high relative content of 4-ethylguaiacol at 52.81 %, and exhibited strong antioxidant activities, with ABTS•+ and DPPH• scavenging rates at 65.87 % and 69.41 %, respectively, and ferric reducing antioxidant power (FRAP) at 37.91 μmol/g. In addition, CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. fermentum showed a large specific volume, soft texture, and pleasant aroma, and received high sensory scores. CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus, with high contents of 4-ethylguaiacol, 4-vinylguaiacol, ferulic acid, vanillin, syringaldehyde, and protocatechualdehyde, demonstrated strong antioxidant activities. This study is beneficial to the comprehensive utilization of wheat bran resources and provides novel insights into the enhancement of functions and quality for CSB.
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Affiliation(s)
- Ning Tang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Xiaolong Xing
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Huipin Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Yuhong Wang
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; College of Food Engineering, Henan Vocational College of Agricultural, Zhengzhou 451450, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China.
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China.
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3
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Li L, Wang Q, Niu X, Liu C, Han X, Zheng X. Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential. J Food Sci 2024; 89:306-319. [PMID: 38018239 DOI: 10.1111/1750-3841.16857] [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: 02/01/2023] [Revised: 10/25/2023] [Accepted: 11/13/2023] [Indexed: 11/30/2023]
Abstract
Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle-making potential. Whole-grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97 mg TE/100 g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.
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Affiliation(s)
- Limin Li
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Qingfa Wang
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xinkui Niu
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Chong Liu
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xiaoxian Han
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xueling Zheng
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
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Indiarto R, Reni R, Utama GL, Subroto E, Pangawikan AD, Djali M. The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2159429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Reni Reni
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Gemilang Lara Utama
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Aldila Din Pangawikan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Mohamad Djali
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
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Gutiérrez ÁL, Rico D, Ronda F, Caballero PA, Martín-Diana AB. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods 2023; 13:130. [PMID: 38201159 PMCID: PMC10778925 DOI: 10.3390/foods13010130] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The current trend in the food industry is towards "clean label" products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.
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Affiliation(s)
- Ángel L. Gutiérrez
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
| | - Felicidad Ronda
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
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Zhang X, Huang G, Liu H, Chen W, Zhao J, Jia Z, Tao F. Screening and Characterization of an α-Amylase Inhibitor from Carya cathayensis Sarg. Peel. Foods 2023; 12:4425. [PMID: 38137229 PMCID: PMC10742785 DOI: 10.3390/foods12244425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/05/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
Inhibiting α-amylase can lower postprandial blood glucose levels and delay glucose absorption, offering an effective approach for the development of antidiabetic diets. In this study, an active constituent with inhibitory activity against α-amylase was isolated and purified by bioassay-guided fractionation from Carya cathayensis Sarg. peel (CCSP). The active constituent was identified by NMR and Q-Exactive Orbitrap Mass Spectrometry as 5-O-p-coumaroylquinic acid (5-CQA). 5-CQA possessed strong inhibitory activity against α-amylase, with an IC50 value of 69.39 µM. In addition, the results of the kinetic study indicated that 5-CQA was a potent, reversible, noncompetitive inhibitor against α-amylase. The findings indicate that 5-CQA derived from CCSP has potential as a novel inhibitor against α-amylase, which can help mitigate postprandial blood sugar spikes, making it suitable for inclusion in antidiabetic diets.
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Affiliation(s)
- Xiaosan Zhang
- Key Laboratory of Specialty Agri-Product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (X.Z.)
| | - Guangrong Huang
- Key Laboratory of Specialty Agri-Product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (X.Z.)
| | - Hua Liu
- Food and Drug Inspection and Testing Center of Chunan County, Hangzhou 310022, China
| | - Wenwei Chen
- Key Laboratory of Specialty Agri-Product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (X.Z.)
| | - Jing Zhao
- Key Laboratory of Specialty Agri-Product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (X.Z.)
| | - Zhenbao Jia
- Key Laboratory of Specialty Agri-Product Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; (X.Z.)
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou 310018, China
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7
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Zhang M, Peng H, Li B, Tian J. Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6895-6904. [PMID: 37309203 DOI: 10.1002/jsfa.12772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 05/02/2023] [Accepted: 06/13/2023] [Indexed: 06/14/2023]
Abstract
BACKGROUND Polyphenols are important functional food ingredients due to good performance in the prevention of chronic diseases and elongation of shelf-life. Numerous studies have shown that the addition of polyphenols of natural origin to wheat flour tends to have a contradictory effect on the physicochemical properties of the dough in the presence of different doses of polyphenols, also known as biphasic regulation. In the meantime, a promising and economic flour enhancer of natural origin is needed because of the short stability time of the dough. In this study, the impact of pomegranate fruit powder (PFP) on mixing and rheological properties of the dough and texture as well as nutritional characteristics of cooking noodles was studied. RESULTS The mixing and tensile properties as well as viscoelasticity of the dough were improved with the addition of 4%, 8% or 12% PFP; correspondingly, a more compact and ordered microstructure was observed in the dough. The addition of PFP maintained the best cooking time and water absorption of noodles. Moreover, the hardness, tensile strength and resilience of noodles were improved with the addition of 4% or 8% PFP. Furthermore, the antioxidant capacities of noodles with the addition of PFP were increased via quantification of iron ion reduction, DPPH and ABTS scavenging capacity. The noodles added with PFP showed a dose-dependent inhibitory effect on glucose release. CONCLUSION PFP improved the textural properties and nutrition value of noodles. The addition of PFP to the wheat four dough and noodles was suggested to be below 12%. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengting Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Hong Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
- Functional Food Engineering and Technology Research Center of Hubei Province, Wuhan, China
| | - Jing Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
- Functional Food Engineering and Technology Research Center of Hubei Province, Wuhan, China
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Homyuen A, Vanitjinda G, Yingkamhaeng N, Sukyai P. Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation. ACS OMEGA 2023; 8:31100-31111. [PMID: 37663459 PMCID: PMC10468960 DOI: 10.1021/acsomega.3c03043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 08/01/2023] [Indexed: 09/05/2023]
Abstract
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.
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Affiliation(s)
- Athitaya Homyuen
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Gawisara Vanitjinda
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Naiyasit Yingkamhaeng
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Prakit Sukyai
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
- Center
for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University
Institute for Advanced Studies, Kasetsart
University, Chatuchak, Bangkok 10900, Thailand
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Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Mohamed HI, Al-Otaibi HH, Mahmoud MAA. The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel. Foods 2023; 12:foods12081658. [PMID: 37107453 PMCID: PMC10137974 DOI: 10.3390/foods12081658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/09/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples' nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption.
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Affiliation(s)
- Haiam O Elkatry
- Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
| | - Hossam S El-Beltagi
- Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Biochemistry Department, Faculty of Agriculture, Cairo University, Gamma St, Giza 12613, Egypt
| | - Khaled M A Ramadan
- Central Laboratories, Department of Chemistry, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
| | - Abdelrahman R Ahmed
- Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
| | - Heba I Mohamed
- Biological and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo 1575, Egypt
| | - Hala Hazam Al-Otaibi
- Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Mohamed A A Mahmoud
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
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10
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Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
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Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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11
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The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Abstract
Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker’s yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread.
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Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread. Antioxidants (Basel) 2023; 12:antiox12020487. [PMID: 36830044 PMCID: PMC9952203 DOI: 10.3390/antiox12020487] [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: 02/01/2023] [Revised: 02/10/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable p-coumaric and trans-ferulic acids in breads decreased after digestion, while extractable cis-ferulic and p-hydroxybenzoic acids increased. The bioaccessibility of TPC in the control bread (100% wheat flour), and in bread enriched with 5% "germinated + fermented" spelt flour (GFB5), did not differ. However, the digested GFB5 bread contained 5.2-times more extractable, and 1.3-times more bound, trans-ferulic acid than the digested control bread. trans-Ferulic acid showed the lowest bioaccessibility, up to 2.8%. In GFB2.5 and GFB5 breads, the bioaccessibility of p-coumaric, trans-ferulic, and cis-ferulic acids was higher than in other digested breads. PCA visualized the difference between the undigested and digested breads. The incorporation of germinated and fermented, or germinated and enzymatic, treated spelt flour in a white bread recipe could be an attractive way of providing consumers with nutritionally interesting foods.
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Maibam BD, Chakraborty S, Nickhil C, Deka SC. Effect of Euryale ferox seed shell extract addition on the in vitro starch digestibility and predicted glycemic index of wheat-based bread. Int J Biol Macromol 2023; 226:1066-1078. [PMID: 36436606 DOI: 10.1016/j.ijbiomac.2022.11.223] [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: 05/24/2022] [Revised: 11/20/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022]
Abstract
The inhibitory effects of Euryale ferox seed shell extract (EFSSE) on the activity of α-amylase and α-glucosidase were studied. EFSSE (0.25 % to 2 %) was used to fortify bread and analyzed the in vitro starch digestibility (IVSD) digestion kinetics, and the predicted glycemic index (pGI) was estimated. The swarm intelligence supervised neural network (SISNN) technique was applied for the predictive simulation of digestion kinetics and pGI. Principal component analysis (PCA) with proportional odds modeling (POM) was used to find the most sensitive component based on the sensory attributes of bread. The inhibitory effect of EFSSE on α-amylase and α-glucosidase in terms of IC50 was 62.95 and 52.06 μg/mL, respectively. Fortification of bread with EFSSE could affect loaf volume, hardness, and color. Euryale ferox seed shell extract could decreased the rate of hydrolysis of bread. EFSSE (2 %) had a strong inhibitory impact, as evidenced by the drop in glycemic index from 94.61 to 61.66. SISNN-based kinetics was much better as compared to mathematical modeling-based digestion kinetics. Findings of the present study have shown that EFSSE could be employed as an additive to produce lower glycemic index functional bread.
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Affiliation(s)
- Baby Devi Maibam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam PIN-784028, India
| | - Sourav Chakraborty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology, Malda, West Bengal 732141, India
| | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam PIN-784028, India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam PIN-784028, India.
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Rumler R, Bender D, Schoenlechner R. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains. PLANTS (BASEL, SWITZERLAND) 2023; 12:492. [PMID: 36771581 PMCID: PMC9919387 DOI: 10.3390/plants12030492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5-15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.
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Zheng K, Chen Z, Fu Y, Chen L, Zhu X, Chen X, Ding W. Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water. Foods 2022; 12:foods12010080. [PMID: 36613295 PMCID: PMC9818151 DOI: 10.3390/foods12010080] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 weeks. The rheological characteristics, water state, protein, and its microstructure were analyzed by DSC, LF-NMR, SDS-PAGE, FT-IR, and SEM, respectively. Results showed that the 0.5% TP group delayed the deterioration of protein and inhibited the water migration in dough throughout the whole frozen storage period. In addition, the 0.5% TP group enhanced the rheological properties of NFFD and stabilized the sulfhydryl content and the secondary structure in the gluten network. On the contrary, opposite phenomena were found in the 1 and 2% TP groups, which might be due to the induction of excess hydroxyl groups from TPs. In conclusion, our results suggested that a proper addition of TPs, but not an excessive amount (>1%), exhibited beneficial effects in maintaining the quality of NFFD during the 4-week frozen storage. Moreover, this paper elucidated the mechanism of TPs in influencing the protein structure and water state of NFFD during storage and provided new insight into its application in dough-based foods.
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Affiliation(s)
- Kai Zheng
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhehan Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiangwei Zhu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Correspondence: (X.C.); (W.D.)
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- Correspondence: (X.C.); (W.D.)
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Qin W, Pi J, Zhang G. The interaction between tea polyphenols and wheat gluten in dough formation and bread making. Food Funct 2022; 13:12827-12835. [PMID: 36440750 DOI: 10.1039/d2fo02576k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effect of tea polyphenols (TPL) on the gluten network structure in TPL-fortified bread and dough systems was investigated. In the bread system, the addition of tea polyphenols (TPL) dose-dependently (0, 0.5, 1.0, 1.5, and 2%) deteriorated the bread quality in terms of the loaf volume, hardness and sensory properties. In the gluten dough system (2% TPL), farinograph results showed that the stability and development time of the bread dough were decreased, resulting in a weak dough with a significantly increased elastic modulus (G'). The disulfide bonds, key to the dough network formation, were decreased by 9.9 μmol g-1 (24.2%), and their stability was also reduced due to the reduction (15.0%) of the relative content of the gauche-gauche-gauche structure. The addition of tea polyphenols also increased the internal hydrogen bonds and hydrophobic forces along with the increased random coil and decreased α-helix secondary structure of gluten. The water distribution experiment showed that the bound water peak in the nuclear magnetic resonance (NMR) spectrum disappeared, but the adsorbed water and free water were increased by 17.3% and 0.4%, respectively. Collectively, the interaction between wheat gluten and tea polyphenols affects the water-gluten relationship and the protein structure, which leads to a disrupted network structure of the wheat dough and deteriorated bread quality. Strategies to prevent gluten-phenolic interaction in functional bread preparation warrant further investigation.
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Affiliation(s)
- Wangyan Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. .,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Junxiang Pi
- Wuxi APPTEC (Shanghai) Co. Ltd, Building 18, No. 28, Hexiang Road, Pudong New Area, Shanghai, China
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. .,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
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Ngo TV, Kusumawardani S, Kunyanee K, Luangsakul N. Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods 2022; 11:3384. [PMID: 36359996 PMCID: PMC9658643 DOI: 10.3390/foods11213384] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/19/2022] [Accepted: 10/24/2022] [Indexed: 07/25/2023] Open
Abstract
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch-polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze-thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch-polyphenol complexes could improve their application in the food industry.
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Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz dos Santos D'Almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process. Food Res Int 2022; 159:111635. [DOI: 10.1016/j.foodres.2022.111635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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19
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Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review. Food Chem 2022; 383:132584. [PMID: 35413756 DOI: 10.1016/j.foodchem.2022.132584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/27/2022] [Accepted: 02/25/2022] [Indexed: 12/25/2022]
Abstract
Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.
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Parenti O, Albanese L, Guerrini L, Zanoni B, Zabini F, Meneguzzo F. Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3581-3589. [PMID: 34862604 DOI: 10.1002/jsfa.11704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds. RESULTS For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by ~42.5% and ~87% respectively and in 100% SFNs bread samples after 72 h of storage by ~76%. Enrichment of 35% showed higher alveograph dough extensibility (~11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (~18%), swelling index G (~8%), and flour strength W (~14%) and showed the highest increase in bread specific volume (~0.200 L kg-1 ). CONCLUSIONS SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ottavia Parenti
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Albanese
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Guerrini
- Department of Land, Environment, Agriculture and Forestry (TeSAF), University of Padova, Legnaro, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy
| | - Federica Zabini
- Institute for Bioeconomy, National Research Council, Florence, Italy
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21
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Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread. Foods 2022; 11:foods11131948. [PMID: 35804762 PMCID: PMC9265449 DOI: 10.3390/foods11131948] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 02/07/2023] Open
Abstract
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.
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22
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar BN, Sunooj KV, Khaneghah AM. Recent advancements in the development of multigrain bread. Cereal Chem 2022. [DOI: 10.1002/cche.10578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science and TechnologyGovernment College for Women, M. A. RoadSrinagarJammu and KashmirIndia
| | - Saqib Farooq
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - Manzoor Ahmad Shah
- Department of Food Science and TechnologyGovernment Degree College for WomenAnantnagJammu and KashmirIndia
| | - Sajad Ahmad Sofi
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | - B. N. Dar
- Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaJammu and KashmirIndia
| | | | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute36 Rakowiecka St., 02‐532WarsawPoland
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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24
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Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles. Processes (Basel) 2022. [DOI: 10.3390/pr10051001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The particle size of wheat bran plays an important role in the quality of reconstituted whole-wheat flour and its products. The effects of wheat bran particle size on the quality of reconstituted whole-wheat flour and its cooked noodles were analyzed; the mean particle size (D50) of wheat bran ranged from 26.05 to 46.08 μm. Results show that the decreases in D50 of wheat bran induced the changes in the quality of whole-wheat flour and its noodles. Specifically, the damaged starch content, water absorption, and the solvent retention capacity of sodium carbonate and sucrose of whole-wheat flour increased at various degrees, while pasting viscosity decreased, and the gluten index and SDS-sedimentation volume increased first and then decreased. The cooking yield, cooking loss, and break rate of fresh noodles decreased first and reached a trough at D50 of 26.05 μm, and then increased. The adhesiveness of cooked noodles increased, the score of smoothness, taste, appearance, and color increased to a stable value, but the hardness, springiness, cohesiveness, resilience, firmness score, and elasticity score increased first and then decreased. These turning points of changing trends of indexes mostly occurred when the D50 of wheat bran was 26.51 μm. In conclusion, whole-wheat noodles with wheat bran of D50 of 26.51 μm addition exhibit better cooking, textural, and sensory properties than those with smaller or larger wheat bran. Excessive crushing of wheat bran not only costs highly in terms of energy, but also has a negative impact on the quality of the noodles.
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Optimization of Pinhão Extract Encapsulation by Solid Dispersion and Application to Cookies as a Bioactive Ingredient. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02817-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Recent advancements in baking technologies to mitigate formation of toxic compounds: A comprehensive review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108707] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101450] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Brites LTGF, Rebellato AP, Meinhart AD, Godoy HT, Pallone JAL, Steel CJ. Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours. Food Chem X 2022; 13:100243. [PMID: 35499026 PMCID: PMC9040025 DOI: 10.1016/j.fochx.2022.100243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/21/2022] [Accepted: 02/02/2022] [Indexed: 11/20/2022] Open
Abstract
Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour had minor interference in technological quality. Breads made with 30% or 45% whole grain buckwheat flour presented higher mineral contents. Breads made with refined buckwheat flour presented higher mineral bioaccessibility. After baking, rutin and quercetin levels increased, mainly in breads with 45% whole grain buckwheat flour. Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour were well accepted by consumers.
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch digestibility, dietary fiber content and bioactive potential by determining rutin and quercetin levels during processing. Moreover, technological quality and sensory acceptance were also evaluated. Breads made with 30% or 45% WGBF showed higher mineral and fiber contents compared to the control, while the formulations with RBF showed higher bioaccessibility. No changes were observed in the rutin levels of the dough before and after fermentation, but after baking, rutin and quercetin levels increased. The highest starch hydrolysis was found in the formulation containing 45% RBF. The formulations made with 30% RBF or 30% WGBF were well accepted by consumers. Our study shows interesting results, as few studies report the effect of processing on bioactive compounds.
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Affiliation(s)
- Lara T G F Brites
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ana P Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Adriana D Meinhart
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Helena T Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Juliana A L Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Caroline J Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
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Meng H, Xu C, Wu M, Feng Y. Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality. Food Sci Nutr 2022; 10:689-697. [PMID: 35282011 PMCID: PMC8907709 DOI: 10.1002/fsn3.2693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 12/07/2021] [Accepted: 12/07/2021] [Indexed: 11/28/2022] Open
Abstract
The effects of 10%-30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. With PF and SPF addition, the peak, breakdown, and setback viscosity of the flour decreased. The addition of PF and SPF reduced the dough formation and stabilization duration, as well as the hardness of the bread. The specific volume of the bread depended on the addition amount of PF and SPF. When the addition of PF and SPF was 15%, the bread had the lowest hardness and highest specific volume. The TPC and TCC in the bread depended on the added flour variety, and negatively influenced specific volume and positively influenced the content of resistant starch (RS).
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Affiliation(s)
- Hongwei Meng
- Food CollegeShenyang Agricultural UniversityShenyangChina
| | - Chong Xu
- Food CollegeShenyang Agricultural UniversityShenyangChina
| | - Meiying Wu
- Food CollegeShenyang Agricultural UniversityShenyangChina
| | - Ying Feng
- Food CollegeShenyang Agricultural UniversityShenyangChina
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30
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Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L > 300 μm, medium, 180 μm < M < 300 μm and small, S < 180 μm) to substitute refined wheat flour at 0, 5, 10, 15, and 20% in wheat bread dough and to establish the optimal amount for each fraction. The results revealed significant changes during different bread-making stages and on the finished product. A decrease in falling number index, water absorption, starch gelatinization, elastic modulus, and bread hardness with increasing PS was observed. The increase of BF amount led to an increase in dough development time, speed of protein weakening, gel starch stability, alveograph ratio, rheofermentation properties, maximum creep-recovery compliance, and bread hardness. The optimal values for falling number, mixing–heating–cooling dough parameters, dough biaxial extension, rheofermentation, storage and loss moduli, creep-recovery compliance, loaf volume, and bread hardness were obtained depending on PS based on the generation of predictive models. It was established that the best formulations, with respect to dough rheology and bread characteristics, included BF at 9.13% for large, 10.57% for medium, and 10.25% for small PS.
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31
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Cui R, Zhu F. Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour. Food Chem 2022; 369:130578. [PMID: 34479007 DOI: 10.1016/j.foodchem.2021.130578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 06/20/2021] [Accepted: 07/08/2021] [Indexed: 12/15/2022]
Abstract
Purple-fleshed sweetpotato is a rich source of antioxidants such as polyphenols. Chinese steamed bread (CSB) is a popular food product for many people. The effect of CSB making process on the structure and phenolic profiles of CSB enriched with purple sweetpotato flour (PSPF) at different concentrations was investigated. The mixing process greatly reduced the gluten strength due to the incorporation of PSPF. The addition of PSPF induced extensive structural modification on CSB due to the starch-polyphenol and protein-polyphenol interactions. The total phenolic contents, in vitro antioxidant activity, and the contents of hydroxycinnamic acid derivatives were decreased by fermentation and proofing, but they were increased after steaming and storage. The anthocyanins were significantly degraded during the CSB making process. The textural and structural properties of CSB were significantly affected by the PSPF substitutions. The results of this study are useful to develop functional CSB with improved nutritional quality and phenolic profiles.
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Affiliation(s)
- Rongbin Cui
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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32
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Bharathi R, Dai Y, Tyl C, Schoenfuss T, Annor G. The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (
Thinopyrum intermedium
) flour. Cereal Chem 2021. [DOI: 10.1002/cche.10505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Radhika Bharathi
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Yaxi Dai
- Department of Food Science and Technology University of Georgia Athens Georgia USA
| | - Catrin Tyl
- Department of Food Science and Technology University of Georgia Athens Georgia USA
| | - Tonya Schoenfuss
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - George Amponsah Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
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33
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Goel S, Singh M, Grewal S, Razzaq A, Wani SH. Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769681] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.
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Omedi JO, Huang J, Huang W, Zheng J, Zeng Y, Zhang B, Zhou L, Zhao F, Li N, Gao T. Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread. Heliyon 2021; 7:e08290. [PMID: 34778581 PMCID: PMC8577112 DOI: 10.1016/j.heliyon.2021.e08290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/18/2021] [Accepted: 10/27/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient with respect to bread making performance and bio-preservation effect. Underlying mechanisms related to gluten protein hydrolysis, starch hydrolysis, and yeast activity in dough were explored. The antioxidant activity, antifungal activity and bread making performance of the resulted breads were analyzed. Also, the antifungal phenolic acids in the breads were identified and quantified. Incorporation of fermented substrates in dough increased yeast activity and gas production capacity, but decreased gas retention capacity. This was attributed to increased dough acidity after incorporating fruit substrates. As a result, reducing sugar and free sulfhydryl (SH) groups increased in these doughs which indicated higher starch and gluten protein hydrolysis, respectively. However, SH groups increased at lower rate in presence of substrates fermented by L. plantarum and P. pentosaceus at condition 2 than 1. This could be due to improvement of gluten network as revealed by decreased α-helix (%) and increased β-turn (%) in secondary gluten structures in these doughs which subsequently resulted in more homogeneous microstructural properties than in presence of unfermented substrate compared to wheat dough. Subsequently, bread specific volume increased (6.6–20.0%) in presence of fermented substrates, especially fermented by L. plantarum at (2). Moreover, bread incorporated with fermented substrates (P. pentosaceus than L. plantarum at 1 than 2) had enhanced antioxidant activities, lower fungal growth rates based on challenge tests and mold free shelf life. Antifungal phenolic acids such as gallic acids, caffeic acid, protocatechuic acid were only detected in bread incorporated with fruit substrates, and their total content higher in fermented substrates.
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Affiliation(s)
- Jacob Ojobi Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
| | - Jing Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Corresponding author.
| | - Jianxian Zheng
- College of Food and Bioengineering, South China University of Technology, Guangzhou Institute of Food Industry, Guangzhou, 510000, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Corresponding author.
| | - Yongqing Zeng
- College of Food and Bioengineering, South China University of Technology, Guangzhou Institute of Food Industry, Guangzhou, 510000, China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Liyuan Zhou
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Shandong Daoxiancun Food Industry Co., Ltd., Heze, Shandong 274000, China
| | - Faqun Zhao
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Ning Li
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Tiecheng Gao
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
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35
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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36
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Santetti GS, Dacoreggio MV, Silva ACM, Biduski B, Bressiani J, Oro T, de Francisco A, Gutkoski LC, Amboni RDDMC. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour. J Food Sci 2021; 86:4354-4364. [PMID: 34519038 DOI: 10.1111/1750-3841.15909] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/29/2021] [Accepted: 08/12/2021] [Indexed: 12/19/2022]
Abstract
This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.
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Affiliation(s)
- Gabriela Soster Santetti
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Marina Volpato Dacoreggio
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Ana Carolina Mattana Silva
- Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Barbara Biduski
- Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil
| | - Joseane Bressiani
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, Rio Grande do Sul, Brazil
| | - Tatiana Oro
- Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil
| | - Alicia de Francisco
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Luiz Carlos Gutkoski
- Programa de Pós-Graduação em Alimentos e Nutrição (PPGAN), Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil
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37
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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38
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Czajkowska–González YA, Alvarez–Parrilla E, del Rocío Martínez–Ruiz N, Vázquez–Flores AA, Gaytán–Martínez M, de la Rosa LA. Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00068-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThe use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability to interact in a complex way with the macromolecules that constitute the bread matrix. Therefore, the addition of these flours, extracts or pure compounds produces various effects on the microstructure of bread, and several of its sensory properties. This is mainly due to interactions between phenolic compounds and gluten proteins. The objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix, mainly gluten. The effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed.
Graphical Abstract
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39
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Ceylan MM, Bulut M, Alwazeer D. Improvement of pasting and textural properties of sunn‐damaged wheat flour using tea waste extracts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mehmet Murat Ceylan
- Department of Gastronomy and Culinary Arts Faculty of Tourism Igdir University Igdir Turkey
- Research Center for Redox Applications in Foods (RCRAF), Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application and Research Center Igdir University Igdir Turkey
| | - Menekse Bulut
- Research Center for Redox Applications in Foods (RCRAF), Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application and Research Center Igdir University Igdir Turkey
- Department of Food Engineering Faculty of Engineering Igdir University Igdir Turkey
| | - Duried Alwazeer
- Research Center for Redox Applications in Foods (RCRAF), Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application and Research Center Igdir University Igdir Turkey
- Department of Nutrition and Dietetics Faculty of Health Sciences Igdir University Igdir Turkey
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40
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The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds? Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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41
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Wang X, Liu X, Kim SM. The Physical and Sensory Properties of Fermented Rice Cake Enriched with the Sea Pineapple Shell Extract. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1936323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Xiao Wang
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Korea (The Republic Of)
| | | | - Sang Moo Kim
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Korea (The Republic Of)
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42
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Xu J, Li Y, Zhao Y, Wang D, Wang W. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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43
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Taglieri I, Sanmartin C, Venturi F, Macaluso M, Bianchi A, Sgherri C, Quartacci MF, De Leo M, Pistelli L, Palla F, Flamini G, Zinnai A. Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties. Foods 2021; 10:942. [PMID: 33923099 PMCID: PMC8146928 DOI: 10.3390/foods10050942] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/13/2021] [Accepted: 04/20/2021] [Indexed: 12/17/2022] Open
Abstract
This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker's yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.
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Affiliation(s)
- Isabella Taglieri
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Chiara Sanmartin
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
| | - Francesca Venturi
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Alessandro Bianchi
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Cristina Sgherri
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Mike Frank Quartacci
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
| | - Marinella De Leo
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luisa Pistelli
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Fabrizio Palla
- INFN, National Institute for Nuclear Physics, Largo Bruno Pontecorvo, 3, 56127 Pisa, Italy;
| | - Guido Flamini
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
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Wang X, Liu XY, Kim SM. Effect of Individual and Combined Addition of Marine Fish Collagen and Sea Pineapple Shell Extract on Dough Rheology and Rice Bread Quality. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1910761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Xiao Wang
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Republic of Korea
| | | | - Sang Moo Kim
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Republic of Korea
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Taglieri I, Macaluso M, Bianchi A, Sanmartin C, Quartacci MF, Zinnai A, Venturi F. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1732-1743. [PMID: 32914410 DOI: 10.1002/jsfa.10816] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 09/07/2020] [Accepted: 09/10/2020] [Indexed: 06/11/2023]
Abstract
As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post-baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long-life bread or gluten-free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Mike Frank Quartacci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
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Quero J, Mármol I, Cerrada E, Rodríguez-Yoldi MJ. Insight into the potential application of polyphenol-rich dietary intervention in degenerative disease management. Food Funct 2021; 11:2805-2825. [PMID: 32134090 DOI: 10.1039/d0fo00216j] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
In recent times, a great number of plants have been studied in order to identify new components with nutraceutical properties, among which are polyphenols. Dietary polyphenols represent a large group of bioactive molecules widely found in the food of plant origin and they have been found able to prevent the onset and progression of degenerative diseases, and to reduce and control their symptoms. These health protective effects have been mainly related to their antioxidant and anti-inflammatory properties. However, it must be considered that the application of isolated polyphenols as nutraceuticals is quite limited due to their poor systemic distribution and relative bioavailability. The present review highlights the potential effect of dietary intervention with polyphenol-rich food and plant extracts in patients with cancer, diabetes and neurodegenerative, autoimmune, cardiovascular and ophthalmic diseases, as well as the possible molecular mechanisms of action suggested in numerous studies with animal models.
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Affiliation(s)
- Javier Quero
- Departamento de Farmacología y Fisiología. Unidad de Fisiología, Facultad de Veterinaria, Universidad de Zaragoza, 50013, Zaragoza, CIBERobn (Carlos III), IIS Aragón, IA2, Spain.
| | - Inés Mármol
- Departamento de Farmacología y Fisiología. Unidad de Fisiología, Facultad de Veterinaria, Universidad de Zaragoza, 50013, Zaragoza, CIBERobn (Carlos III), IIS Aragón, IA2, Spain.
| | - Elena Cerrada
- Departamento de Química Inorgánica, Instituto de Síntesis Química y Catálisis Homogénea-ISQCH, Universidad de Zaragoza-CSIC, 50009 Zaragoza, Spain.
| | - María Jesús Rodríguez-Yoldi
- Departamento de Farmacología y Fisiología. Unidad de Fisiología, Facultad de Veterinaria, Universidad de Zaragoza, 50013, Zaragoza, CIBERobn (Carlos III), IIS Aragón, IA2, Spain.
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47
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Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties. Food Chem 2021; 353:129407. [PMID: 33743429 DOI: 10.1016/j.foodchem.2021.129407] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 02/13/2021] [Accepted: 02/16/2021] [Indexed: 11/17/2022]
Abstract
This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D50 = 362.3 ± 20.5 μm) was superfine ground to medium (D50 = 60.4 ± 10.1 μm) and superfine (D50 = 11.3 ± 2.6 μm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n').
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Ziyou Qiu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Jian Ying
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Yong Wang
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Zhizhong Dong
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China.
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48
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Arp CG, Correa MJ, Ferrero C. Improving quality: Modified celluloses applied to bread dough with high level of resistant starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106302] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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49
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Dziki D, Cacak-Pietrzak G, Hassoon WH, Gawlik-Dziki U, Sułek A, Różyło R, Sugier D. The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110346] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Vargas-Madriz ÁF, Kuri-García A, Vargas-Madriz H, Chávez-Servín JL, Ferriz-Martínez RA, Hernández-Sandoval LG, Guzmán-Maldonado SH. Phenolic profile and antioxidant capacity of Pithecellobium dulce (Roxb) Benth: a review. Journal of Food Science and Technology 2020; 57:4316-4336. [PMID: 33087946 DOI: 10.1007/s13197-020-04453-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2020] [Accepted: 04/15/2020] [Indexed: 01/29/2023]
Abstract
Pithecellobium dulce (Roxb) Benth (P. dulce), known as "guamúchil", is a tree native to the American continent. Various parts of the tree are used in traditional medicine, primarily for treating gastrointestinal disorders. The phenolic compounds and antioxidant capacity of this plant are largely responsible for the beneficial health effects attributed to it. A number of authors have studied the antioxidant capacity and phenolic compounds of the aril, seed, leaf and root of P. dulce using various methodologies, which can differ considerably in variables such as environmental factors, type of drying, temperature, the way the sample is stored, and the use of different solvents in the various extraction methods. Even methods of quantification by HPLC vary tremendously. This paper summarizes the existing research carried out to date on determining the phenolic profile and antioxidant capacity of P. dulce.
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Affiliation(s)
- Ángel Félix Vargas-Madriz
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Aarón Kuri-García
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Haidel Vargas-Madriz
- Department of Agricultural Production, University Center of the South Coast, UDG, Av. Independencia Nacional, No 151, CP 48900 Autlán, JAL Mexico
| | - Jorge Luis Chávez-Servín
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Roberto Augusto Ferriz-Martínez
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Luis Gerardo Hernández-Sandoval
- Botanical Laboratory, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Salvador Horacio Guzmán-Maldonado
- Food Laboratory, Bajio Experimental Field, Regional Research Center, INIFAP, Km 6. Carr., Celaya - San Miguel Allende AP 112, CP 38110 Celaya, GTO Mexico
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