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Saleem M, Ahmad N. Fluorescence Spectroscopy Based Characterization of Flaxseed Oil. J Fluoresc 2024:10.1007/s10895-024-03684-y. [PMID: 38602591 DOI: 10.1007/s10895-024-03684-y] [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: 01/12/2024] [Accepted: 03/22/2024] [Indexed: 04/12/2024]
Abstract
Fluorescence spectroscopy has been employed for the compositional analysis of flaxseed oil, detection of its adulteration and investigation of the thermal effects on its molecular composition. Excitation wavelengths from 320 to 420 nm have been used to explore the valued ingredients in flaxseed oil. The emission bands of flaxseed oil centred at 390, 414, 441, 475, 515 and 673/720 nm represent vitamin K, isomers of vitamin E, carotenoids and chlorophylls, which can be used as a marker for quality analysis. Due to its high quality, it is highly prone to adulteration and in this study, detection of its adulteration with canola oil is demonstrated by applying principal component analysis. Moreover, the effects of temperature on the molecular composition of cold pressed flaxseed oil has been explored by heating them at cooking temperatures of 100, 110, 120, 130, 140, 150, 160, 170 and 180 °C, each for 30 min. On heating, the deterioration of vitamin E, carotenoids and chlorophylls occurred with an increase in the oxidation products. However, it was found that up to 140 °C, flaxseed oil retains much of its natural composition whereas up to 180 oC, it loses much of its valuable ingredients along with increase of oxidized products.
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Affiliation(s)
- Muhammad Saleem
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, 45650, Nilore, Islamabad, Pakistan.
| | - Naveed Ahmad
- Department of Physics, Mirpur University of Science and Technology (MUST), Azad Jammu & Kashmir, 10250, Mirpur, Pakistan.
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2
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Dong P, Xiao L, Fan W, Yang H, Xu C, Qiao M, Zhu K, Wu H, Deng J. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs. FOOD SCI TECHNOL INT 2023:10820132231173158. [PMID: 37166957 DOI: 10.1177/10820132231173158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.
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Affiliation(s)
- Ping Dong
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Lan Xiao
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Wenjiao Fan
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | | | - Chengjian Xu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Mingfeng Qiao
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Kaixian Zhu
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
| | - Huachang Wu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Jing Deng
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
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3
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Łopusiewicz Ł, Kowalczewski PŁ, Baranowska HM, Masewicz Ł, Amarowicz R, Krupa-Kozak U. Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread. Foods 2023; 12:foods12030595. [PMID: 36766124 PMCID: PMC9914225 DOI: 10.3390/foods12030595] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 01/24/2023] [Accepted: 01/27/2023] [Indexed: 02/01/2023] Open
Abstract
Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the ingredients used and their characteristics, GFB has numerous drawbacks such as unsatisfactory texture and rapid staling beyond a low nutritional value. In the present study, flaxseed oil cake extract (FOCE) was used to replace water (25-100%) in GFB formulations in order to test FOCE's potential to reduce GFB staling and extend microbial stability. Texture (TPA test), water activity (LF NMR), acidity (pH measurements) and microbiological quality of GFBs were tested. Moreover, the content of a lignan with broad health-promoting potential, secoisolariciresinol diglucoside (SDG), in GFB with FOCE was analyzed. The results showed that the use of FOCE enriched experimental GFB in valuable SDG (217-525 µg/100 g DM) while not causing adverse microbiological changes. A moderate level (25-50%) of FOCE did not change the main texture parameters of GFB stored for 72 h, the quality of which was comparable to control bread without FOCE. Meanwhile, higher proportions of FOCE (75-100% of water replacement) shortened GFB shelf life as determined by water activity and texture profile, suggesting that GFB with FOCE should be consumed fresh. To summarize, FOCE at moderate levels can add value to GFBs without causing a drop in quality, while still fitting in with the idea of zero waste and the circular economy.
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Affiliation(s)
- Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Str., 71-270 Szczecin, Poland
- Correspondence: (Ł.Ł.); (U.K.-K.); Tel.: +91-449-61-35 (Ł.Ł.); +48-89-523-46-18 (U.K.-K.); Fax: +48-89-524-01-24 (U.K.-K.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Str., 60-624 Poznań, Poland
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego Str., 60-637 Poznań, Poland
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego Str., 60-637 Poznań, Poland
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland
| | - Urszula Krupa-Kozak
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland
- Correspondence: (Ł.Ł.); (U.K.-K.); Tel.: +91-449-61-35 (Ł.Ł.); +48-89-523-46-18 (U.K.-K.); Fax: +48-89-524-01-24 (U.K.-K.)
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4
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Jiang X, Wang X, Zhou S. Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022; 11:3307. [PMCID: PMC9602266 DOI: 10.3390/foods11203307] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.
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Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sahar Shibli
- National Agriculture Research Center, Food Science Research Institute, Islamabad 44000, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Philippe Madjirebaye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
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6
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Kowalska H, Masiarz E, Ignaczak A, Marzec A, Hać-Szymańczuk E, Salamon A, Cegiełka A, Żbikowska A, Kowalska J, Galus S. Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology and Microbiology of Food, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agnieszka Salamon
- Department of Grain Processing and Bakery, Institute of Agriculture and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Aneta Cegiełka
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
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7
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Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 2022; 27:molecules27092690. [PMID: 35566041 PMCID: PMC9103911 DOI: 10.3390/molecules27092690] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemicals. Gluten-free breads (GFBs) are products that have disadvantages such as unsatisfactory texture, low nutritional value, and short shelf life, so natural additives containing proteins and hydrocolloids are in demand to increase GFBs value. In this study, extract from flaxseed by-product (FOCE-Flaxseed Oil Cake Extract) was used to replace water (25-100%) in GFBs formulations and their nutritional value, antioxidant properties, and sensory features were investigated. The results showed that GFBs with FOCE had an elevated nutritional and nutraceutical profile (up to 60% more proteins, significantly increased K, Mg, and P levels). Moreover, the addition of FOCE improved the technological parameters (increased specific volume, number of cells and height/width ratio, reduced density, average size, and perimeter of cells), antioxidant potential, and overall sensory quality of GFBs. This study showed an encouraging way of using a by-product that, due to its high content of proteins, polysaccharides, minerals, and antioxidants, can add value to GFBs.
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8
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He X, Wang Y, Wu M, Wei J, Sun X, Wang A, Hu G, Jia J. Secoisolariciresinol Diglucoside Improves Ovarian Reserve in Aging Mouse by Inhibiting Oxidative Stress. Front Mol Biosci 2022; 8:806412. [PMID: 35059437 PMCID: PMC8764264 DOI: 10.3389/fmolb.2021.806412] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Accepted: 12/13/2021] [Indexed: 12/31/2022] Open
Abstract
Ovarian reserve is a key factor in the reproductive function of the ovaries. Ovarian aging is characterized by a gradual decline in the quantity and quality of follicles. The underlying mechanism of ovarian aging is complex and age-related oxidative stress is considered one of the most likely factors. Secoisolariciresinol diglucoside (SDG) has been shown to have good scavenging ability against reactive oxygen species (ROS) which slowly accumulates in ovarian tissues. However, it is unknown whether SDG had beneficial effects on aging ovaries. In this study, we used 37-week-old female C57BL/6J mouse as a natural reproductive aging model to evaluate the role of SDG in ovarian aging. SDG (7 and 70 mg/kg) intragastric administration was performed in the mice daily. After 8 weeks, the effects of SDG on aging ovaries were evaluated by counting the number of follicles and the expression of follicle-stimulating hormone receptors (FSHR) in the ovary. The mechanism of SDG on the aging ovaries was further explored through ovarian metabolomics. It was found that SDG can effectively increase the number of growing follicles and increase the expression of the FSHR protein. The metabolomics results showed that the ovaries in the SDG intervention group achieved better uptake and transport of nutrients, including amino acids and glucose that are necessary for the development of oocytes. At the same time, the ovaries of the SDG intervention group showed that the drug reduced ROS generation. Additionally, we found that ovarian telomere length and ovarian mitochondrial DNA copy number that are highly susceptible to ROS damage and are also related to aging. The results showed that SDG can significantly increase mitochondrial DNA copy number and slow down the process of telomere shortening. These data indicate that SDG improves ovarian reserve by inhibiting oxidative stress.
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Affiliation(s)
- XueLai He
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Yong Wang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - MeiQi Wu
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - JiangChun Wei
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - XianDuo Sun
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - AnHua Wang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - GaoSheng Hu
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - JingMing Jia
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
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9
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Duan Y, Zhou S, Liu R, Wen Y, Xing Y, Yu X. Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yiting Duan
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
| | - Sheng Zhou
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
| | - Rui Liu
- Cereal Industrial Technology Academy Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Center Xingtai Hebei 054100 China
| | - Yuxiu Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
| | - Yanan Xing
- Cereal Industrial Technology Academy Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Center Xingtai Hebei 054100 China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China
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10
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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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11
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Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10155235] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bread with different percentages of flaxseed cake, comparing two leavening agents: sourdough and baker’s yeast. Sensorial, physicochemical, and nutritional properties, including pH, the main fermentative metabolites, fatty acids, total phenols, antioxidant capacity, and volatile organic compounds were determined for fortified bread. The results showed a significant improvement of nutraceutical profile of the bread fortified with flaxseed cake in a dose-dependent manner. Regardless of the leavening agent, the fortification determined a decrease of n-6:n-3 ratio, reaching the recommended value (<3) already at the 7.5% level. Furthermore, under the same fortification level, sourdough breads showed a higher level of total phenols and antiradical activity than baker’s yeast breads. Sensory profiles were instead deeply influenced by both the fortification percentage and the leavening agents. In conclusion, considering both nutritional and sensory results, the best formulation as a function of leavening agent utilized was defined as 5% and 7.5% when sourdough and baker’s yeast were used, respectively.
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12
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13
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Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread. Processes (Basel) 2020. [DOI: 10.3390/pr8040452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to compare the physical and sensory properties of gluten-free bread with the addition of whole and ground flax seeds. The grinding process of flax seeds was carried out using a knife grinder and ball mill. After short-knife grinding (20 s) (GM-200, Retsch), the seeds were divided into whole (average particle size 0.634 mm), coarse (769 mm) and fine (0.328 mm) flour, and these flours were additionally ground with ball milling (60 s) (Pulverisette 6, Fritsh). The grinding energy of seeds was evaluated. Baking of gluten-free bread was performed with 10% addition of different forms of whole and ground flaxseeds. The colour, volume, texture and sensory parameters of bread were evaluated. In addition, the crumbling index of bread was developed and defined as the percentage share of crumbed pieces of the bread slice in relation to the mass of the entire crumb sample cut out together with crumbs. Specific grinding energy of flaxseeds during short (20 s) knife grinding was equal to 109.5 J·g−1, and additional ball milling (60 s) caused significantly (α = 0.05) more than 4 times higher energy consumption, but more reduced particles of whole (0.497 mm), coarse (0.621 mm) and fine flour (0.308 mm) were obtained. After adding ground seeds, it was necessary to add more water to the dough, which increased dough yield from 220% to 240% and even to 260% when ball milling of coarse flax flour was applied. The most significant increase in the volume of bread and the most reduced crumbling was observed for breads with addition of coarse fractions of flaxseeds ground with ball milling. In comparison with the control sample of gluten-free bread; significant improvement in bread volume, textureand sensory evaluation was observed after using both whole and ground flaxseeds. Furthermore, the crumbling index was related to an organoleptic evaluation and can be used in bread quality assessment as a complement to instrumental texture measurements.
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14
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Waszkowiak K, Siger A, Rudzińska M, Bamber W. Effect of Roasting on Flaxseed Oil Quality and Stability. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12352] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Department of Biochemistry and Food AnalysisPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Institute of Food Technology of Plant OriginPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Weronika Bamber
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
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15
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Sanmartin C, Taglieri I, Venturi F, Macaluso M, Zinnai A, Tavarini S, Botto A, Serra A, Conte G, Flamini G, Angelini LG. Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread. Foods 2020; 9:E204. [PMID: 32079106 PMCID: PMC7074573 DOI: 10.3390/foods9020204] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 02/10/2020] [Accepted: 02/12/2020] [Indexed: 01/02/2023] Open
Abstract
Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.
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Affiliation(s)
- Chiara Sanmartin
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Isabella Taglieri
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
| | - Francesca Venturi
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Monica Macaluso
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
| | - Angela Zinnai
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Silvia Tavarini
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Asia Botto
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
| | - Andrea Serra
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Giuseppe Conte
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Guido Flamini
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luciana G. Angelini
- Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy; (C.S.); (I.T.); (M.M.); (A.Z.); (A.B.); (A.S.); (G.C.); (L.G.A.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
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16
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Tang ZX, Shi LE, Wang XM, Dai GW, Cheng LA, Wan ZX, He H, Wu Q, Wang YB, Jin XY, Ying RF, Huang LH. Whole Flaxseed-based Products and Their Health Benefits. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Lu-E Shi
- School of Life and Environmental Sciences, Hangzhou Normal University
| | - Xiao-Min Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Guo-Wei Dai
- Department of Culinary Art, Tourism College of Zhejiang
| | - Li-An Cheng
- Department of Culinary Art, Tourism College of Zhejiang
| | | | - Hong He
- Department of Culinary Art, Tourism College of Zhejiang
| | - Qiang Wu
- Department of Culinary Art, Tourism College of Zhejiang
| | - Yu-Bao Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Xiao-Yang Jin
- Department of Culinary Art, Tourism College of Zhejiang
| | - Rui-Feng Ying
- College of Light Industry Science and Engineering, Nanjing Forestry University
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17
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Krawęcka A, Sobota A, Sykut-Domańska E. Functional Cereal Products in the Diet for Type 2 Diabetes Patients. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:4012450. [PMID: 31772930 PMCID: PMC6854209 DOI: 10.1155/2019/4012450] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 09/01/2019] [Indexed: 12/28/2022]
Abstract
Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.
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Affiliation(s)
- Ada Krawęcka
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Aldona Sobota
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Emilia Sykut-Domańska
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
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18
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Waszkowiak K, Mikołajczak B, Gliszczyńska‐Świgło A, Niedźwiedzińska K. Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14393] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Katarzyna Waszkowiak
- Department of Gastronomy Science and Functional Foods Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
| | - Beata Mikołajczak
- Department of Meat Technology Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
| | - Anna Gliszczyńska‐Świgło
- Faculty of Commodity Science Poznan University of Economics and Business Niepodległości 10 61‐875 Poznan Poland
| | - Karina Niedźwiedzińska
- Department of Gastronomy Science and Functional Foods Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
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19
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Zhu F, Li J. Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Budžaki S, Strelec I, Krnić M, Alilović K, Tišma M, Zelić B. Proximate analysis of cold-press oil cakes after biological treatment with Trametes versicolor and Humicola grisea. Eng Life Sci 2018; 18:924-931. [PMID: 32624886 DOI: 10.1002/elsc.201800033] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 09/10/2018] [Accepted: 09/25/2018] [Indexed: 11/07/2022] Open
Abstract
In order to increase the current knowledge on cold-press oil cakes composition, the present study aims to determine the chemical composition of oil cakes from hull-less pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.), and hemp (Canabis sativa L.) before and after the biological treatment with Trametes versicolor and Humicola grisea using fungal-based solid-state technology. After 10 days of treatment, the content of ash, total nitrogen, total proteins, and total organic carbon increased in all the three oil cakes, while the content of ether extracts decreased. After treatment, the concentration of soluble carbohydrates decreased in pumpkin and hemp seed oil cakes, whereas it increased in flaxseed oil cake. During treatment with T. versicolor, the content of fructose significantly increased in hull-less pumpkin seed oil cake. Fiber content decreased in pumpkin and flaxseed oil cakes after treatment with both of the fungi, whereas it increased in flaxseed oil cake.
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Affiliation(s)
- Sandra Budžaki
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivica Strelec
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Mija Krnić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Kristina Alilović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Marina Tišma
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Bruno Zelić
- Faculty of Chemical Engineering and Technology University of Zagreb Zagreb Croatia
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21
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Kaur R, Kaur M, Purewal SS. Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13585] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rajwinder Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
| | - Maninder Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
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22
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Huang J, Wang Q, Sun R, Li T, Xia N, Xia Q. Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co-Loaded Submicron Emulsions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700441] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Juan Huang
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Qiang Wang
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Rui Sun
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Tong Li
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Nan Xia
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Qiang Xia
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
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23
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Čukelj N, Novotni D, Sarajlija H, Drakula S, Voučko B, Ćurić D. Flaxseed and multigrain mixtures in the development of functional biscuits. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Glicerina V, Balestra F, Capozzi F, Dalla Rosa M, Romani S. Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza. J Texture Stud 2017; 49:415-423. [PMID: 29148052 DOI: 10.1111/jtxs.12311] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 11/07/2017] [Accepted: 11/10/2017] [Indexed: 11/30/2022]
Abstract
The effect of partial replacement of wheat flour with soy paste and wheat fiber on rheological, textural, physicochemical, and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g., enriched cooked ham, whey cheese, and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity, and metabolic heat were tested. On the final product, produced at the industrial level, textural, color, sensory, and nutritional analyses were performed. Preliminary rheological analysis was essential to evaluate the suitability of the new pizza to be processed at industrial level. Both pizza dough samples showed a solid elastic-like behavior; however, the addition of soy and fiber increased moisture content of E pizza, due to the water binding ability of soy protein and to the effect of fibers that also decreased E dough elasticity. No differences in extensibility between the two samples were observed, whereas significantly lower values of resistance to extension and dough force were shown in sample E. These differences were likely due to the presence of soy that interfere with gluten formation and to the dietary fibers that interact with water. Ingredients used in E pizza improved its nutritional quality increasing dietary fibers and protein, and decreasing saturated fatty acids and cholesterol content, which contributed to decrease energy value, in terms of kilocalorie reduction. PRACTICAL APPLICATIONS In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid technological performances, in terms of rheological properties and dough elasticity, with improved and balanced nutritional quality, thanks also to the ingredients used in the topping. Results demonstrate the possibility of obtaining new pizza products characterized by nutritional and sensorial properties tailored for different group of consumers.
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Affiliation(s)
- Virginia Glicerina
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
| | - Federica Balestra
- Department of Agri-Food Science and Technology, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
| | - Francesco Capozzi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
- Department of Agri-Food Science and Technology, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
| | - Marco Dalla Rosa
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
- Department of Agri-Food Science and Technology, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
| | - Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
- Department of Agri-Food Science and Technology, Alma Mater Studiorum, University of Bologna, Cesena (FC), Italy
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25
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Matusiewicz M, Kosieradzka I, Nowak Z, Zuk M, Szopa J. Polyphenol content in cold-pressed cakes of conventional and genetically modified flax as factor affecting stability of the product in different laboratory storage conditions. JOURNAL OF ANIMAL AND FEED SCIENCES 2017. [DOI: 10.22358/jafs/69335/2017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Shim YY, Olivia CM, Liu J, Boonen R, Shen J, Reaney MJT. Secoisolariciresinol Diglucoside and Cyanogenic Glycosides in Gluten-free Bread Fortified with Flaxseed Meal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9551-9558. [PMID: 27998066 DOI: 10.1021/acs.jafc.6b03962] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Flaxseed (Linum usitatissimum L.) meal contains cyanogenic glycosides (CGs) and the lignan secoisolariciresinol diglucoside (1). Gluten-free (GF) doughs and baked goods were produced with added flaxseed meal (20%, w/w) then 1, and CGs were determined in fortified flour, dough, and bread with storage (0, 1, 2, and 4 weeks) at different temperatures (-18, 4, and 22-23 °C). 1 was present in flour, dough, and GF bread after baking. 1 was stable with extensive storage (up to 4 weeks) and was not affected by storage temperature. CGs in flaxseed meal and fortified GF samples were analyzed by 1H NMR of the cyanohydrins. Linamarin and/or linustatin were the primary CGs in both flaxseed meal and fortified flour. CGs decreased with storage in dough fortified with flaxseed meal or GF bread after baking. GF bakery food products fortified with flaxseed meal had reduced CGs but remained a good source of dietary 1.
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Affiliation(s)
- Youn Young Shim
- Prairie Tide Chemicals Inc. , 102 Melville Street, Saskatoon, Saskatchewan S7J 0R1, Canada
- Department of Plant Sciences, University of Saskatchewan , 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University , Guangzhou, Guangdong 510632, China
| | - Clara M Olivia
- Prairie Tide Chemicals Inc. , 102 Melville Street, Saskatoon, Saskatchewan S7J 0R1, Canada
| | - Jun Liu
- Department of Plant Sciences, University of Saskatchewan , 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Rineke Boonen
- Prairie Tide Chemicals Inc. , 102 Melville Street, Saskatoon, Saskatchewan S7J 0R1, Canada
- Food Technology Agrobiotechnology Nutrition and Health Science, Wageningen University , Droevendaalsesteeg 4, Wageningen 6708 PB, Netherlands
| | - Jianheng Shen
- Department of Plant Sciences, University of Saskatchewan , 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Martin J T Reaney
- Prairie Tide Chemicals Inc. , 102 Melville Street, Saskatoon, Saskatchewan S7J 0R1, Canada
- Department of Plant Sciences, University of Saskatchewan , 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University , Guangzhou, Guangdong 510632, China
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27
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Eslava-Zomeño C, Quiles A, Hernando I. Designing a Clean Label Sponge Cake with Reduced Fat Content. J Food Sci 2016; 81:C2352-C2359. [DOI: 10.1111/1750-3841.13446] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 07/25/2016] [Accepted: 08/09/2016] [Indexed: 01/20/2023]
Affiliation(s)
- Cristina Eslava-Zomeño
- Food Microstructure and Chemistry research group, Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain
| | - Amparo Quiles
- Food Microstructure and Chemistry research group, Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry research group, Dept. of Food Technology; Univ. Politècnica de València; Camino de Vera, s/n 46022 Valencia Spain
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28
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Sęczyk Ł, Świeca M, Dziki D, Anders A, Gawlik-Dziki U. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chem 2016; 214:32-38. [PMID: 27507444 DOI: 10.1016/j.foodchem.2016.07.068] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Revised: 06/30/2016] [Accepted: 07/10/2016] [Indexed: 01/09/2023]
Abstract
Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability (by 176%) and reducing power (by 220%). Furthermore, phenolic antioxidants were bioaccessible in vitro (samples after simulated digestion). Fortification had no significant influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; however, a decrease (up to 8%) of relative proteins digestibility was determined. Enrichment decreased loaf volume and increased crumb hardness. The results from sensory evaluation show that the incorporation of FH had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. In view of these facts, it is concluded that flaxseed hulls may be a beneficial food additive.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland
| | - Andrzej Anders
- Department of Engineering and Natural Raw Materials, University of Warmia and Mazury, Michała Oczapowskiego Str. 2, 10-719 Olsztyn, Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
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29
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Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration. Food Chem 2016; 194:797-804. [DOI: 10.1016/j.foodchem.2015.08.079] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2015] [Revised: 07/24/2015] [Accepted: 08/20/2015] [Indexed: 01/21/2023]
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30
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Villeneuve S, Power KA, Guévremont E, Mondor M, Tsao R, Wanasundara JP, Zarepoor L, Mercier S. Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12385] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sébastien Villeneuve
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
- Institute of Nutrition and Functional Foods (INAF); Laval University; Quebec Quebec G1K 7P4 Canada
| | - Krista A. Power
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | - Evelyne Guévremont
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Martin Mondor
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
- Institute of Nutrition and Functional Foods (INAF); Laval University; Quebec Quebec G1K 7P4 Canada
| | - Rong Tsao
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | | | - Leila Zarepoor
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | - Samuel Mercier
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
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