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Alu'datt MH, Rababah T, Al-U'datt DGF, Gammoh S, Alkandari S, Allafi A, Alrosan M, Kubow S, Al-Rashdan HK. Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications. J Food Sci 2024; 89:1865-1893. [PMID: 38407314 DOI: 10.1111/1750-3841.16981] [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: 09/27/2023] [Revised: 01/14/2024] [Accepted: 01/29/2024] [Indexed: 02/27/2024]
Abstract
Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p-cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant, antimicrobial, antifungal, anti-inflammatory, anticancer, antidiabetic, antihypertensive, hypolipidemic, and antioxidant activities, which have potential applications for the prevention of a variety of chronic diseases. In the food industry, N. sativa improves the sensory qualities, shelf life, strength, and freshness of foods, such as bread, pizza, biscuits, cookies, and cakes. This review discusses the industrial use of N. sativa, which includes processing technologies to enhance its health-promoting properties as well as the isolation of nutraceutical components.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Doa'a G F Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Sharifa Alkandari
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait
| | - Ahmed Allafi
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait
| | - Mohammad Alrosan
- Applied Science Research Center, Applied Science Private University, Amman, Jordan
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, Montreal, Quebec, Canada
| | - Haneen K Al-Rashdan
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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2
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Saddique MS, Sultan MT, Iqbal SZ, Bosch C, Akhtar S, Raza H, Tariq N, Ahmed W. Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder. Foods 2024; 13:555. [PMID: 38397532 PMCID: PMC10887736 DOI: 10.3390/foods13040555] [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: 01/27/2024] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1-3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.
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Affiliation(s)
- Muhammad Suffyan Saddique
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Muhammad Tauseef Sultan
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Shahzad Zafar Iqbal
- Department of Applied Chemistry, Government College University, Faisalabad 38000, Pakistan
| | - Christine Bosch
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;
| | - Saeed Akhtar
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Hassan Raza
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Naima Tariq
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (M.S.S.); (S.A.); (H.R.); (N.T.)
| | - Waqas Ahmed
- Department of Food Science and Human Nutrition, Faculty of Bio-Sciences, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan;
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Debonne E, Van de Velde LM, van den Navoij C, Fratte ED, Eeckhout M. Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour. J Food Sci 2024; 89:217-227. [PMID: 38126107 DOI: 10.1111/1750-3841.16880] [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: 04/13/2023] [Revised: 09/20/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
The development of new production lines of extruded ready-to-eat (RTE) snacks often results in high losses of edible food due to the trial-and-error approach in industry. Being able to predict extrudate characteristics of new formulations before having to run trials on industrial scale would be beneficial for reducing waste and having a more efficient development process. With this study, the correlation between pasting properties of seven blends of flours/starches and extrudate characteristics was investigated (100% corn grits, 25% and 50% replacement of corn grits with high amylose starch, potato starch, and rice flour). The predictive power of pasting characteristics on extrudate's moisture content, water absorption and solubility index, sectional expansion index (SEI) and hardness was studied. Results indicated the potential of predicting SEI, water solubility index (WSI), and water absorption index (WAI) of RTE-snacks. WSI and WAI were, respectively, negatively correlated with peak temperature (R2 = 0.897), and positively with peak temperature and positively with trough viscosity (R2 = 0.855). One can conclude that the rheometer can be a useful tool to gain insight into the characteristics of the extrudate, although further research with enlargement of the dataset is necessary to make the rheometer effectively deployable for potentially other extrudate characteristics.
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Affiliation(s)
- Els Debonne
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Louise-Marie Van de Velde
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Camilla van den Navoij
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Elia Dalle Fratte
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa). Foods 2022; 11:foods11182826. [PMID: 36140949 PMCID: PMC9498113 DOI: 10.3390/foods11182826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/02/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties.
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Vurro F, Summo C, Squeo G, Caponio F, Pasqualone A. The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods 2022; 11:foods11172679. [PMID: 36076864 PMCID: PMC9455472 DOI: 10.3390/foods11172679] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/25/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.
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Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids. Food Chem 2022; 397:133567. [DOI: 10.1016/j.foodchem.2022.133567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/16/2022] [Accepted: 06/21/2022] [Indexed: 11/04/2022]
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Coimbra A, Ferreira S, Duarte AP. Biological properties of Thymus zygis essential oil with emphasis on antimicrobial activity and food application. Food Chem 2022; 393:133370. [PMID: 35667177 DOI: 10.1016/j.foodchem.2022.133370] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 05/02/2022] [Accepted: 05/29/2022] [Indexed: 11/19/2022]
Abstract
The Thymus plants have been used for centuries in traditional medicine and as a food spice, among this genus, Thymus zygis (red thyme) is a widespread plant, vastly used as a culinary flavouring agent. Its essential oil has demonstrated diverse bioactive properties, such as antimicrobial, insecticidal, larvicidal and antiparasitic activities. Numerous studies have characterized this essential oil showing that it possesses a broad antimicrobial spectrum and may even enhance the effect of certain antimicrobial agents. Its potential application as a food preservative has been analysed on different matrixes pointing to its antimicrobial activity against spoilage and pathogenic microorganisms in food. This review provides an insight in the chemical composition, antimicrobial, insecticidal, larvicidal and antiparasitic activities and toxicity of T. zygis essential oil, as well as its potential application in food as a preservative.
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Affiliation(s)
- Alexandra Coimbra
- CICS-UBI Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Susana Ferreira
- CICS-UBI Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal.
| | - Ana Paula Duarte
- CICS-UBI Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal.
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Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Bernaert N, Debonne E, De Leyn I, Van Droogenbroeck B, Van Bockstaele F. Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112517] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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10
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Affiliation(s)
- Naila SIRAJ
- Government College Women University, Pakistan
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11
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Różyło R, Piekut J, Wójcik M, Kozłowicz K, Smolewska M, Krajewska M, Szmigielski M, Bourekoua H. Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread. MATERIALS 2021; 14:ma14164560. [PMID: 34443082 PMCID: PMC8401299 DOI: 10.3390/ma14164560] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/03/2021] [Accepted: 08/10/2021] [Indexed: 12/25/2022]
Abstract
The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread. The control bread was prepared from wheat starch (100%) with a gluten-free certificate, plantain husk (5%), and guar gum (2%). BCS and BCW were added between 0 and 10% of wheat starch. We determined the physicochemical properties, color, texture, and sensory properties of the prepared bread. Gas chromatography–mass spectrometry (GC–MS) analysis was performed to detect the phenolic compounds in the bread. The bread prepared with 6% BCS and 4% BCW had a significantly higher volume than the starch control bread did. Sensory analysis (taste) showed that BCS and BCW could be added up to 4% and 8%, respectively. The addition of BCS and BCW reduced the brightness of the crumb. A significant decrease in the L * index of the crumb was observed from 50.9 for the control bread to 34.1 and 34.0 for bread with 10% BCS and BCW, respectively. The addition of BCS and BCW decreased the hardness, elasticity, and chewiness of the starch bread crumb. Starch bread enriched with BCS and BCW was characterized by a higher content of 2-hydroxybenzoic acid, 2-hydroxyphenyl acetic acid, and 4-hydroxyphenyl acetic acid.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland;
- Correspondence:
| | - Jolanta Piekut
- Department of Agricultural, Food and Forestry Engineering, Bialystok University of Technology, 45E Wiejska Str., 15-351 Białystok, Poland;
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland;
| | - Katarzyna Kozłowicz
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (K.K.); (M.K.); (M.S.)
| | - Marzena Smolewska
- Faculty Chemical Laboratory, Bialystok University of Technology, 45E Wiejska Str., 15-351 Białystok, Poland;
| | - Marta Krajewska
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (K.K.); (M.K.); (M.S.)
| | - Marek Szmigielski
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (K.K.); (M.K.); (M.S.)
| | - Hayat Bourekoua
- Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Equipe de Transformation et Elaboration de Produits Agro-Alimentaires (TEPA), Université Frères Mentouri-Constantine 1, Route de Ain El-Bey, Constantine 25000, Algeria;
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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. Foods 2021; 10:foods10071542. [PMID: 34359411 PMCID: PMC8304690 DOI: 10.3390/foods10071542] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 01/31/2023] Open
Abstract
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.
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Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yun P, Devahastin S, Chiewchan N. In vitro glycemic index, physicochemical properties and sensory characteristics of white bread incorporated with resistant starch powder prepared by a novel spray-drying based method. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Kaur R, Kaur K, Wagh RV, Kaur A, Aggarwal P. Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread. J Food Sci 2020; 85:2340-2349. [PMID: 32645217 DOI: 10.1111/1750-3841.15317] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/06/2020] [Accepted: 05/14/2020] [Indexed: 11/30/2022]
Abstract
The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels. The prepared breads were assayed for physical, nutritional, bioactive, and sensory characteristics. Bread supplementation with RBP improves its color, mineral, fiber, and bioactive properties. However, the texture of bread becomes hard with the increased level of RBP due to a decrease in specific volume. The significant increment was recorded for bioactive compounds, such as total phenols, antioxidant activity, flavonoids, and carotenoids as the level of powder increased. Bread enriched with 6% RBP showed highest sensory scores (8.45) and index of acceptability (87.83%) as compared to other breads. Thus, RBP acts as a valuable supplement for developing bread with improved nutritional and bioactive constituents. PRACTICAL APPLICATION: This study describes the effect of different pretreatments and drying temperatures for processing of RBP as a functional ingredient in bread, being a staple food around the world. RBP powder is a novel ingredient that improved the nutritional, bioactive, and appearance of bread. Hence, it will be helpful in the utilization of perishable crops like bell pepper and will demonstrate its commercial viability to improve the nutritive value of bakery products.
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Affiliation(s)
- Ramandeep Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
| | - Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
| | - Rajesh V Wagh
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, India
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, 141001, India
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Volkova A, Kazarina AV, Antimonova ON, Nikonorova YY, Atakova EA. Use of by-products of millet, amaranth and sorghum grains in bakery production. BIO WEB OF CONFERENCES 2020. [DOI: 10.1051/bioconf/20201700047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.
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Debonne E, Maene P, Vermeulen A, Van Bockstaele F, Depredomme L, Vermeir P, Eeckhout M, Devlieghere F. Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Debonne E, Vermeulen A, Bouboutiefski N, Ruyssen T, Van Bockstaele F, Eeckhout M, Devlieghere F. Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds. Food Microbiol 2019; 88:103407. [PMID: 31997763 DOI: 10.1016/j.fm.2019.103407] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/22/2019] [Accepted: 12/17/2019] [Indexed: 10/25/2022]
Abstract
Most interesting antifungal compounds from sourdough fermentation are acetic acid (AA) and DL-3-phenyllactic acid (PLA). Although the role of pH on the activity of organic acids has been established long time ago, no information is available on the importance of undissociated acid (HA) expressed on the aqueous phase of bread (CHA, mmole/L). Mostly, concentrations (mmole/kg dough or bread, CTOT) and pH are given side by side. The aim of this study was to show the importance of CHA for adequate comparison of in-vitro growth data with bread shelf-life. Growth of Penicillium paneum and Aspergillus niger was recorded using a micro-dilution assay with optical density measurements. Parameters such as aw (0.94-0.98), pH (4.6-6.0), temperature (10-30 °C), time (0-8 days) and CTOT (0-300 mM) were varied. Growth/no-growth models were developed and shelf-life tests of par-baked breads of 45 days at 20 °C were conducted. The modelled inhibitory concentrations of undissociated acid were comparable with the shelf-life test of bread: (PLA) 50 versus 39-84 mmol/L; (AA) 110 versus 110-169 mmol/L. This study showed the applicability of G/NG models for bread shelf-life prediction and highlighted the importance of CHA. Moreover, it was found that naturally present PLA in sourdough bread is insufficient to increase bread shelf-life.
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Affiliation(s)
- Els Debonne
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
| | - An Vermeulen
- Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Naomi Bouboutiefski
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Tony Ruyssen
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Frank Devlieghere
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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19
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Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature. Food Microbiol 2019; 83:9-17. [DOI: 10.1016/j.fm.2019.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 03/21/2019] [Accepted: 04/05/2019] [Indexed: 11/21/2022]
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20
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Skendi A, Irakli M, Chatzopoulou P, Papageorgiou M. Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content. J Food Biochem 2019; 43:e13020. [PMID: 31463977 DOI: 10.1111/jfbc.13020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 08/01/2019] [Accepted: 08/01/2019] [Indexed: 01/04/2023]
Abstract
The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. PRACTICAL APPLICATIONS: The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.
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Affiliation(s)
- Adriana Skendi
- Hellenic Agricultural Organization - Demeter, Plant Breeding and Genetic Resources Institute, Thermi, Thessaloniki, Greece
| | - Maria Irakli
- Hellenic Agricultural Organization - Demeter, Plant Breeding and Genetic Resources Institute, Thermi, Thessaloniki, Greece
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization - Demeter, Plant Breeding and Genetic Resources Institute, Thermi, Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece
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21
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Debonne E, Baert H, Eeckhout M, Devlieghere F, Van Bockstaele F. Optimization of composite dough for the enrichment of bread crust with antifungal active compounds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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López-Alarcón CA, Cerdán-Leal MA, Beristain CI, Pascual-Pineda LA, Azuara E, Jiménez-Fernández M. The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes. Food Funct 2019; 10:4432-4439. [DOI: 10.1039/c9fo00852g] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The objective of this study was to evaluate the physicochemical, textural, sensory and microbiological stability of cupcakes added with different proportions of modified quinoa protein isolate.
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Affiliation(s)
| | | | | | - Luz A. Pascual-Pineda
- Unidad de Servicios de Apoyo en Resolución Analítica
- Universidad Veracruzana
- Xalapa
- México
| | - Ebner Azuara
- Instituto de Ciencias Básicas
- Universidad Veracruzana
- Xalapa
- Mexico
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23
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Soleimanifar M, Niazmand R, Jafari SM. Evaluation of oxidative stability, fatty acid profile, and antioxidant properties of black cumin seed oil and extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9953-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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24
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Shumoy H, Van Bockstaele F, Devecioglu D, Raes K. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. Food Chem 2018; 264:34-40. [DOI: 10.1016/j.foodchem.2018.05.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 04/13/2018] [Accepted: 05/02/2018] [Indexed: 10/17/2022]
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