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Raczkowska E, Serek P. Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review. Nutrients 2024; 16:2757. [PMID: 39203893 PMCID: PMC11357471 DOI: 10.3390/nu16162757] [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: 08/01/2024] [Revised: 08/15/2024] [Accepted: 08/17/2024] [Indexed: 09/03/2024] Open
Abstract
Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sensory properties of food products. This article presents the health-promoting (antioxidant, antidiabetic, anti-inflammatory, and antibacterial) properties of fruit pomace. Moreover, the possibilities of their use in the food industry are characterized, with particular emphasis on bread, sweet snack products, and extruded snacks. Attention is paid to the impact of waste products from the fruit industry on the nutritional value and technological and sensory characteristics of these products. Fruit pomace is a valuable by-product whose use in the food industry can provide a sustainable solution for waste management and contribute to the development of functional food products with targeted health-promoting properties.
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Affiliation(s)
- Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wroclaw, Poland;
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Kumar H, Guleria S, Kimta N, Nepovimova E, Dhalaria R, Dhanjal DS, Sethi N, Alomar SY, Kuca K. Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds. Curr Res Food Sci 2024; 9:100791. [PMID: 38979544 PMCID: PMC11228958 DOI: 10.1016/j.crfs.2024.100791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/09/2024] [Accepted: 06/15/2024] [Indexed: 07/10/2024] Open
Abstract
The utmost objective of every nation is to achieve zero hunger and ensure the health and well-being of its population. However, in impoverished nations, particularly in rural areas, such issues persist on a daily basis. Currently, there is a growing demand for fruit consumption due to their potential health benefits. Surprisingly, their most prevalent by-product is pomace, which is produced in millions of tonnes and is usually discarded as waste after processing or consumption. Even food produced with these kinds of raw resources can contribute to the objective of eradicating world hunger. Owing to these advantages, scientists have begun evaluating the nutritional content of various fruit pomace varieties as well as the chemical composition in different bioactive constituents, which have significant health benefits and can be used to formulate a variety of food products with notable nutraceutical and functional potential. So, the purpose of this review is to understand the existing familiarity of nutritional and phytochemical composition of selected fruit pomaces, those derived from pineapple, orange, grape, apple, and tomato. Furthermore, this article covers pre-clinical and clinical investigations conducted on the selected fruit pomace extracts and/or powder forms and its incorporation into food products and animal feed. Adding fruit pomaces reduces the glycemic index, increases the fibre content and total polyphenolic contents, and reduces the cooking loss, etc. In animal feeds, incorporating fruit pomaces improves the antioxidant enzyme activities, humoral immune system, and growth performance and reduces methane emission.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar, 143005, India
| | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
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Antoniolli A, Becerra L, Piccoli P, Fontana A. Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace. PLANTS (BASEL, SWITZERLAND) 2024; 13:590. [PMID: 38475437 DOI: 10.3390/plants13050590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/17/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024]
Abstract
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.
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Affiliation(s)
- Andrea Antoniolli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Lucía Becerra
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
| | - Patricia Piccoli
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Cuyo (UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Ariel Fontana
- Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina
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Almanza-Oliveros A, Bautista-Hernández I, Castro-López C, Aguilar-Zárate P, Meza-Carranco Z, Rojas R, Michel MR, Martínez-Ávila GCG. Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications. Foods 2024; 13:580. [PMID: 38397557 PMCID: PMC10888227 DOI: 10.3390/foods13040580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed.
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Affiliation(s)
- Angélica Almanza-Oliveros
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Israel Bautista-Hernández
- Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal;
| | - Cecilia Castro-López
- Laboratorio de Biotecnología y Biología Molecular, Departamento de Ciencias Básicas, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, Coahuila, Mexico;
| | - Pedro Aguilar-Zárate
- Departamento de Ingenierías, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico; (P.A.-Z.); (M.R.M.)
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico
| | - Zahidd Meza-Carranco
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Romeo Rojas
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Mariela R. Michel
- Departamento de Ingenierías, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico; (P.A.-Z.); (M.R.M.)
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico
| | - Guillermo Cristian G. Martínez-Ávila
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
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Ghendov-Mosanu A, Netreba N, Balan G, Cojocari D, Boestean O, Bulgaru V, Gurev A, Popescu L, Deseatnicova O, Resitca V, Socaciu C, Pintea A, Sanikidze T, Sturza R. Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies. Foods 2023; 12:3907. [PMID: 37959025 PMCID: PMC10650130 DOI: 10.3390/foods12213907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5-20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15-20% YPP contributed to improved consistency due to the formation of complexes between starch and protein.
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Affiliation(s)
- Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Natalia Netreba
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Greta Balan
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
| | - Daniela Cojocari
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova; (G.B.); (D.C.)
| | - Olga Boestean
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Viorica Bulgaru
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Angela Gurev
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Liliana Popescu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Olga Deseatnicova
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Vladislav Resitca
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
| | - Carmen Socaciu
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania; (C.S.); (A.P.)
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania; (C.S.); (A.P.)
| | - Tamar Sanikidze
- Faculty of Exact and Natural Sciences, Javakhishvili Tbilisi State University, 1 Ilia Chavchavadze Ave., Tbilisi 00186, Georgia;
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova; (A.G.-M.); (O.B.); (V.B.); (A.G.); (L.P.); (O.D.); (V.R.); (R.S.)
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Bianchi F, Cervini M, Giuberti G, Simonato B. The Potential of Wine Lees as a Fat Substitute for Muffin Formulations. Foods 2023; 12:2584. [PMID: 37444321 PMCID: PMC10340648 DOI: 10.3390/foods12132584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L*) decreased. Moreover, a* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25-50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.
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Affiliation(s)
- Federico Bianchi
- Department of Biotechnology, University of Verona, 37134 Verona, Italy;
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, 37134 Verona, Italy;
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Li XH, Shi J, Zhao JR, Wu FF, Liu HF, Zhao XH. The effect of enzyme-hydrolyzed pumpkin (Cucurbita moschata Duch.) pulp supplementation on dough and bread quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01757-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Boff JM, Strasburg VJ, Ferrari GT, de Oliveira Schmidt H, Manfroi V, de Oliveira VR. Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. Foods 2022; 11:foods11233812. [PMID: 36496620 PMCID: PMC9738156 DOI: 10.3390/foods11233812] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 11/17/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.
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Affiliation(s)
- Jaqueline Menti Boff
- Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Virgílio José Strasburg
- Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
- Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Gabriel Tonin Ferrari
- Nutrition Course, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Vitor Manfroi
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
- Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
- Correspondence: (V.R.d.O.); Tel./Fax: +55-51-3308-5610
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Raczyk M, Kruszewski B, Zachariasz E. Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread. Antioxidants (Basel) 2022; 11:2178. [PMID: 36358548 PMCID: PMC9687052 DOI: 10.3390/antiox11112178] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry's goals is to improve its quality in the context of healthiness and physical parameters. Consumers' perception of sensory quality is an important aspect of food choice. Thus, the study aimed to enhance nutritional parameters (antioxidant capacity, content of phenolic compounds) together with maintaining or increasing bread quality (texture, color, volume and sensory properties). Among vegetable juices, tomato, beetroot and carrot were selected, as they are easily accessible in Europe and are inexpensive. At the same time, those juices are known to be high in antioxidants. In this study, the effect of substituting recipe water with tomato, beetroot and carrot juices (replacement level: 15, 30, 50% v/v) was evaluated in terms of the specific volume, texture, color, acidity, polyphenol contents, antioxidant and sensory properties. It was concluded that juice content had a significant positive impact on physicochemical parameters such as volume, color, acidity, as well as the antioxidant activity of breads. The carrot and beetroot juices were the most efficient in terms of shaping wheat bread properties, especially in terms of antioxidant activity.
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Affiliation(s)
- Marianna Raczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - Bartosz Kruszewski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Ewa Zachariasz
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
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Hosseininejad S, Larrea V, Moraga G, Hernando I. Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour. Foods 2022; 11:3357. [PMID: 36359969 PMCID: PMC9655860 DOI: 10.3390/foods11213357] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/21/2022] [Accepted: 10/23/2022] [Indexed: 10/08/2023] Open
Abstract
Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.
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Affiliation(s)
| | | | | | - Isabel Hernando
- Department of Food Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
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Bursa K, Isik G, Yildirim RM, Ozulku G, Kian-Pour N, Toker OS, Palabiyik I, Gulcu M. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0–20%) was used for the partial substitution of wheat flour (40–50%) and sugar (40–50%). Total polyphenols in the cake samples, their post digestion, and bioaccessibility varied from 65.49–462.07; 13.34–608.62 mg GAE/g, and 23.42–315.47%, respectively. The values of the elastic modulus of the batter were higher than those of the viscous modulus, indicating the elastic behavior of the cakes. The hardness and springiness ranged from 2.20–4.22 N, and 0.85–0.98 mm, respectively. The results predicted by mixture design revealed that the samples including 50% wheat flour, 48.73% sugar, and 1.94% GM were the best formulation for the optimization of organoleptic properties. According to the results, GM can be used to develop cakes with a good nutritional composition as well as functional, sensory, and quality attributes at the industrial scale.
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Affiliation(s)
- Kubra Bursa
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Goksen Isik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Rusen Metin Yildirim
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Nasim Kian-Pour
- Gastronomy and Culinary Arts, Faculty of Fine Arts , Istanbul Aydin University , 34295 , Istanbul , Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering , Agricultural Faculty , Namik Kemal University , 59030 , Tekirdağ , Turkey
| | - Mehmet Gulcu
- Food Control Laboratory Directorate, Ministry of Agriculture and Forestry , Balikesir , Turkey
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Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread. Foods 2022; 11:foods11131948. [PMID: 35804762 PMCID: PMC9265449 DOI: 10.3390/foods11131948] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 02/07/2023] Open
Abstract
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.
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Gao J, Koh AHS, Zhou W. Enhancing health benefits of bakery products using phytochemicals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:239-281. [PMID: 35595395 DOI: 10.1016/bs.afnr.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.
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Affiliation(s)
- Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Audrey Hui Si Koh
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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Souza EL, Nascimento TS, Magalhães CM, Barreto GDA, Leal IL, dos Anjos JP, Machado BAS. Development and Characterization of Powdered Antioxidant Compounds Made from Shiraz ( Vitis vinifera L.) Grape Peels and Arrowroot ( Maranta arundinacea L.). ScientificWorldJournal 2022; 2022:7664321. [PMID: 35514608 PMCID: PMC9064501 DOI: 10.1155/2022/7664321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 03/13/2022] [Accepted: 03/22/2022] [Indexed: 11/23/2022] Open
Abstract
Grapevine (Vitis vinifera L.) is a plant containing many phenolic compounds, mostly distributed in the peel, pulp, and seeds. This study evaluates the centesimal composition and bioactive compounds in Shiraz grape (Vitis vinifera) peels using spectrophotometric and UHPLC techniques and develops different formulations of compound powders from the peels and arrowroot using conventional drying technology. The results demonstrate that Shiraz grape skin contains significant amounts of insoluble fiber (15.3%), phenolics (157.09 ± 6.96-149.11 ± 9.27 mg GAE g-1), and flavonoids (0.75 ± 0.50-2.00 ± 0.50 mg QE g-1), with excellent antioxidant capacity observed in the alcoholic extracts. The phenolic content in the developed powdered compounds ranged from 128.32 to 139.70 mg GAE g-1. In general, the compounds showed good antioxidant capacity (IC50 = 0.17 to 0.19 μg mL-1). According to the chromatographic evaluation, it was possible to quantify gallic acid, catechin, and epicatechin, the latter of which was found in the largest quantities in the six formulations. The EV5 formulation was the most efficient in terms of phenolic compounds and protein amounts. This formulation's composition and low cost could make it viable for use in the food industry.
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Affiliation(s)
- Euzélia Lima Souza
- Post-Graduate Program–Industrial Technology and Management, University Center SENAI/CIMATEC, Salvador, Bahia, Brazil
- Nutrition School, Gastronomy Course, Federal University of Bahia, Salvador, Bahia, Brazil
| | | | - Camila Miranda Magalhães
- Institute of Health Sciences, Biotechnology Course, Federal University of Bahia, Salvador, Bahia, Brazil
| | - Gabriele de Abreu Barreto
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Ingrid Lessa Leal
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Jeancarlo Pereira dos Anjos
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
| | - Bruna Aparecida Souza Machado
- SENAI Institute of Innovation in Advanced Health Systems (ISI SAS), University Center SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
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Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G, Simonato B. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2545-2552. [PMID: 34676540 PMCID: PMC9298127 DOI: 10.1002/jsfa.11596] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/21/2021] [Indexed: 05/10/2023]
Abstract
BACKGROUND Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g-1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Giada Rainero
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | | | - Corrado Rizzi
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | - Mariasole Cervini
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
| | - Gianluca Giuberti
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
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The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6641904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The brewing industry generates large amounts of food waste including brewers’ spent grain (BSG) and leftover malted grains from beer production. BSG compositions can vary but consistently include high levels of protein and fiber. The potential nutritional and health benefits of BSG have sparked recent interest for food fortification. However, the challenges associated with BSG addition can impact food quality due to increases in fiber and protein content and reduction in starch content. Consumer testing was conducted to evaluate muffins containing varying levels of BSG (0, 20, 30% wt:wt flour) to determine the highest acceptable concentration on overall likeability, appearance, texture, moistness, sponginess, and taste attributes. Significant differences were found within appearance (F = 7.728, P = .001) and taste (F = 4.947, P = .008) ratings across all muffins. Control and 20% BSG muffins were rated significantly higher for appearance (6.74 ± 0.18; 6.64 ± 0.18) than 30% BSG muffins (6.11 ± 0.18). Muffins containing 20% BSG (7.15 ± 0.17) received significantly higher taste ratings than 30% BSG muffins (6.56 ± 0.22) and control muffins (6.49 ± 0.19). However, 30% BSG muffins maintained acceptance for all attributes showing higher allowable BSG substitutions than previously reported. Bivariate correlation analyses found that all attributes across each muffin variation were strongly, positively correlated (r > 0.6) with overall likeability excluding appearance (r = 0.359, P < 0.001) and moistness (r = .466, P < 0.001) in control muffins. Significant predictors of overall likeability were appearance (β = 0.088, P = 0.005), texture (β = 0.181, P < 0.001), sponginess (β = 0.226, P < 0.001), and taste (β = 0.494, P < 0.001). Brewers’ spent grain consumer acceptance results will guide the development of test food products for future human diet intervention compliance.
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Altinok E, Kurultay S, Boluk E, Atik DS, Kopuk B, Gunes R, Palabiyik I, Konar N, Toker OS. Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
| | - Sefik Kurultay
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Esra Boluk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Didem Sozeri Atik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Berkay Kopuk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Recep Gunes
- Food Engineering Department Engineering Faculty Kirklareli University Kirklareli Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Nevzat Konar
- Department of Food Engineering Eskisehir Osmangazi University, Faculty of Agriculture Eskisehir Turkey
| | - Omer Said Toker
- Food Engineering Department Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul Turkey
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18
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Ndinchout AS, Chattopadhyay D, Ascension NM, Singh N, Paul MF. Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-40-50] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Due to the increasing demand for natural and functional products, scientists together with industries are conducting research to improve the nutritional quality of food. One of the ways to enhance the functionality of food is to add fruits or vegetables to their formulations. In this study, we attempted to develop muffins fortified with Dacryodes macrophylla L. fruit as a value-added ingredient.
Study objects and methods. Our study objects included D. macrophylla L. extract and six muffins: three eggless samples and three egg-containing samples. Each group included control and experimental samples. The experimental samples containing 0.5 and 1% of D. macrophylla L. extract instead of wheat flour were evaluated for muffin-making properties. All the samples were analyzed for their physicochemical, antioxidant, and sensory properties, as well as rheological parameters.
Results and discussion. We found that D. macrophylla L. reduced the water activity, color values (L*, a*, b*), and firmness of muffins. It had no significant effect on baking loss, height, moisture, cohesiveness, springiness, gumminess or chewiness, but tended to decrease the specific volume of muffins. However, D. macrophylla L. fruit increased the specific gravity, improved rheology properties, and tended to increase adhesiveness and mineral contents. Na and K varied from 5.93 to 7.75 and 2.88 to 7.35 mg/g, respectively. Furthermore, D. macrophylla L. fruit significantly improved the muffins’ antioxidant activities. According to sensory evaluation, the muffins made with egg solids and 0.5% of D. macrophylla L. fruit had higher sensory scores than the other experimental samples.
Conclusion. D. macrophylla L. fruit is a good potential ingredient for enriching muffins and developing new functional bakery products. However, further research is needed to improve the color reproduction of muffins and determine the optimal concentration of D. macrophylla L.
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SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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20
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ALVES VM, ASQUIERI ER, ARAÚJO EDS, MARTINS GADS, MELO AAMD, FREITAS BCBD, DAMIANI C. Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.77521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five virginia-grown grape varieties and their response to high hydrostatic pressure processing. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01126-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.
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23
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Iuga M, Mironeasa S. Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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Pagliarini E, Spinelli S, Proserpio C, Monteleone E, Fia G, Laureati M, Gallina Toschi T, Dinnella C. Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. J SENS STUD 2021. [DOI: 10.1111/joss.12710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Sara Spinelli
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL) Alma Mater Studiorum—University of Bologna Cesena Italy
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy
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Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01112-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Sridhar K, Charles AL. Fortification using grape extract polyphenols – a review on functional food regulations. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Kandi Sridhar
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
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Marchetti L, Acuña M, Andrés S. Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Lau KQ, Sabran MR, Shafie SR. Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food. Front Nutr 2021; 8:661693. [PMID: 34211995 PMCID: PMC8239155 DOI: 10.3389/fnut.2021.661693] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/29/2021] [Indexed: 11/13/2022] Open
Abstract
With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.
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Affiliation(s)
- Ke Qi Lau
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Redzwan Sabran
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Siti Raihanah Shafie
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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Shih YT, Zhao Y. Development, characterization and validation of starch based biocomposite films reinforced by cellulose nanofiber as edible muffin liner. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100655] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Korese JK, Chikpah SK, Hensel O, Pawelzik E, Sturm B. Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03672-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
AbstractOrange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.
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Tolve R, Simonato B, Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods 2021; 10:foods10010075. [PMID: 33401782 PMCID: PMC7823311 DOI: 10.3390/foods10010075] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs' rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
- Correspondence:
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
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Carlini NRBS, Santos VZD, Silva CDS, Vasconcelos MDC, Brandelli A, Sant’Anna V. Efeito dos ácidos ascórbico e cítrico em propriedades físico-químicas e sensoriais de bolos vegetarianos com suplementação de farinha de bagaço de uva. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.24320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo O objetivo deste trabalho foi desenvolver formulações de misturas para preparo de bolos de caneca, sem ovos e sem leite, com farinhas de cascas e sementes de uvas, além de avaliar características físico-químicas, tecnológicas e sensoriais, com enfoque nos efeitos dos ácidos ascórbico e cítrico sobre os bolos, com substituição parcial da farinha de trigo por farinha de bagaço de uva. Aos produtos, foram incorporados 5% de farinhas de cascas e sementes em relação à farinha de trigo. Foram realizadas análises de polifenóis, atividade antioxidante, cor, pH, volume específico, perda de massa e sensorial. Entre as formulações com farinha de uva, a amostra com adição de ácido ascórbico apresentou maior (p < 0,05) atividade antioxidante, medida pelo método ABTS, do que as amostras sem adição de ácidos. Entretanto, a formulação não apresentou diferença significativa (p > 0,05) quando comparada com a formulação com a adição de ácido cítrico ou a combinação de ácidos. De acordo com o coeficiente de correlação de Pearson, quanto mais ácido (menor pH) se mostrou o bolo, maior foi a tendência de aumento na concentração de polifenóis totais, antocianinas e compostos com atividade antioxidante. Com relação ao volume específico, a maioria das formulações controles apresentou os maiores volumes em relação às suas respectivas amostras com farinha de uva. Assim, a incorporação dos ácidos ascórbico e cítrico nos bolos com farinha de bagaço de uva possivelmente acarretou estabilização da coloração vermelha e o bolo com farinha de bagaço de uva e ácido ascórbico apresentou as maiores quantidades de compostos fenólicos totais, quando comparado aos outros bolos com o subproduto, além de ter sido um dos bolos mais bem aceitos pelos provadores, demonstrando o potencial de mercado para esses produtos alimentícios inovadores.
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Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109950] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Antonić B, Jančíková S, Dordević D, Tremlová B. Grape Pomace Valorization: A Systematic Review and Meta-Analysis. Foods 2020; 9:E1627. [PMID: 33171832 PMCID: PMC7695143 DOI: 10.3390/foods9111627] [Citation(s) in RCA: 99] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 11/20/2022] Open
Abstract
This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.
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Affiliation(s)
- Bojan Antonić
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
| | - Simona Jančíková
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
| | - Dani Dordević
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
- Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; (B.A.); (S.J.); (B.T.)
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Bosso A, Cassino C, Motta S, Panero L, Tsolakis C, Guaita M. Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations. Foods 2020; 9:foods9101451. [PMID: 33066058 PMCID: PMC7600336 DOI: 10.3390/foods9101451] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 12/24/2022] Open
Abstract
The polyphenolic composition and antioxidant activity of grape seeds, as byproducts of red winemaking, depend on various factors, such as grape cultivar, vintage effect, grape maturity and winemaking methods. In the present work, the influence of the maceration length on the polyphenolic and antioxidant characteristics of the seeds of four Italian red grape cultivars (‘Barbera’, ‘Grignolino’, ‘Nebbiolo’, and ‘Uvalino’), sampled from the fermentation tanks after short (two days) and medium-long (7–21 days) macerations, was studied with spectrophotometric methods, high-performance liquid chromatography (HPLC), and three different antioxidant assays (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and 2,2 diphenyl-1-picrylhydrazyl (DPPH)). The total polyphenolic content (gallic acid equivalent (GAE)) of the seeds sampled after short macerations ranged between 24.5 and 60.1 mg/g dry weight (DW), and it dropped to 20.0–37.5 mg/g DW after medium-long macerations. The polyphenolic profile of the shortly macerated seeds was related to the varietal characteristics, while, after longer macerations, the influence of the maceration length prevailed on the cultivar effect. The multiple in vitro antioxidant activity tests (ABTS, FRAP and DPPH), although based on different mechanisms capable of highlighting behavioral differences between the different polyphenolic compounds, were highly correlated with each other and with the polyphenolic parameters; the qualitative differences between the matrices in the polyphenolic profile were probably less important than the quantitative differences in the polyphenolic content. The relations with the polyphenolic content were linear, except for the Efficient Concentration (EC20) parameter, whose relation was better described by a hyperbolic equation.
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Affiliation(s)
- Antonella Bosso
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
- Correspondence: ; Tel.: +39-0141433813
| | - Claudio Cassino
- Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, viale Teresa Michel 11, 15121 Alessandria, Italy;
| | - Silvia Motta
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
| | - Loretta Panero
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
| | - Christos Tsolakis
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
| | - Massimo Guaita
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy; (S.M.); (L.P.); (C.T.); (M.G.)
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Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein. J Food Sci 2020; 85:3943-3953. [PMID: 33037629 DOI: 10.1111/1750-3841.15483] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 08/18/2020] [Accepted: 09/10/2020] [Indexed: 12/13/2022]
Abstract
Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot-air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33-1.87 g/100g) and water activity (aw , 0.04-0.07) of BSGs than hot-air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG-fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. PRACTICAL APPLICATION: This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot-air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value-added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.
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Affiliation(s)
- Yi-Ting Shih
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Wenjun Wang
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Aimee Hasenbeck
- Food Innovation Center, Oregon State University, Portland, Oregon, 97209, USA
| | - Dave Stone
- Food Innovation Center, Oregon State University, Portland, Oregon, 97209, USA
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
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Taladrid D, Laguna L, Vendrell VD, Guadarrana A, Moreno-Arribas MV, Bartolomé B. Sensory acceptability of winery by-products as seasonings for salt replacement. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03581-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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Ungureanu-Iuga M, Dimian M, Mironeasa S. Development and quality evaluation of gluten-free pasta with grape peels and whey powders. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109714] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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40
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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41
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Diez-Sánchez E, Llorca E, Tárrega A, Fiszman S, Hernando I. Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109378] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ianni A, Martino G. Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products. Foods 2020; 9:E168. [PMID: 32050684 PMCID: PMC7073903 DOI: 10.3390/foods9020168] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 02/07/2023] Open
Abstract
Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases. Several studies have proposed the use of GP as a macro-ingredient to obtain economically worthwhile animal feedstuffs naturally enriched by polyphenols and dietary fibers. Moreover, the research carried out in this field in the last two decades evidences the ability of GP to induce beneficial effects in cow milk and its derived dairy products. First of all, a general increase in concentration of polyunsaturated fatty acids (PUFA) was observed, and this could be considered the reflection of the high content of these compounds in the by-product. Furthermore, an improvement in the oxidative stability of dairy products was observed, presumably as a direct consequence of the high content of bioactive compounds in GP that are credited with high and well-characterized antioxidant functions. Last but not least, particularly in ripened cheeses, volatile compounds (VOCs) were identified, arising both from lipolytic and proteolytic processes and commonly associated with pleasant aromatic notes. In conclusion, the GP introduction in the diet of lactating cows made it possible to obtain dairy products characterized by improved nutritional properties and high health functionality. Furthermore, the presumable improvement of organoleptic properties seems to be effective in contributing to an increase in the consumer acceptability of the novel products. This review aims to evaluate the effect of the dietary GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows.
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Affiliation(s)
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;
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43
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Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09627-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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44
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Salehi F, Aghajanzadeh S. Effect of dried fruits and vegetables powder on cakes quality: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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45
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Ortega-Heras M, Gómez I, de Pablos-Alcalde S, González-Sanjosé ML. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace. Foods 2019; 8:E419. [PMID: 31533219 PMCID: PMC6770137 DOI: 10.3390/foods8090419] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/11/2019] [Accepted: 09/12/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.
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Affiliation(s)
| | - Inmaculada Gómez
- Facultad de Ciencias, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
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46
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Mironeasa S, Mironeasa C. Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Silvia Mironeasa
- Faculty of Food EngineeringStefan cel Mare University of Suceava Suceava Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Mechatronic and ManagementStefan cel Mare University of Suceava Suceava Romania
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47
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Alba K, Campbell GM, Kontogiorgos V. Dietary fibre from berry-processing waste and its impact on bread structure: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4189-4199. [PMID: 30737794 DOI: 10.1002/jsfa.9633] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 06/09/2023]
Abstract
The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Katerina Alba
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
| | - Grant M Campbell
- Department of Chemical Sciences, University of Huddersfield, Huddersfield, UK
| | - Vassilis Kontogiorgos
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
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48
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Heo Y, Kim M, Lee J, Moon B. Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance. Food Sci Nutr 2019; 7:1778-1785. [PMID: 31139391 PMCID: PMC6526675 DOI: 10.1002/fsn3.1020] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/11/2019] [Accepted: 03/17/2019] [Indexed: 12/04/2022] Open
Abstract
This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer-leaf powder, which is a main by-product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by-product powder (KBP, 36.2% dietary fiber) was added at 1%-4% dietary fiber content, by replacing wheat flour (w/w basis). The physico-chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.
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Affiliation(s)
- Yena Heo
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
| | - Min‐Joo Kim
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
| | - Jo‐Won Lee
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
| | - BoKyung Moon
- Department of Food and NutritionChung‐Ang UniversityAnseong‐siKorea
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49
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Sissons M, Pleming D, Sestili F, Lafiandra D. Effect of Glu-D1 gene
introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat. Cereal Chem 2019. [DOI: 10.1002/cche.10136] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mike Sissons
- NSW Department of Primary Industries; Tamworth Agricultural Institute; Calala New South Wales Australia
| | - Denise Pleming
- NSW Department of Primary Industries; Wagga Wagga Agricultural Institute; Wagga Wagga New South Wales Australia
| | - Francesco Sestili
- Department of Agriculture, Forests, Nature and Energy; University of Tuscia; Viterbo Italy
| | - Domenico Lafiandra
- Department of Agriculture, Forests, Nature and Energy; University of Tuscia; Viterbo Italy
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50
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Positive and negative effects of polyphenol incorporation in baked foods. Food Chem 2019; 284:90-99. [PMID: 30744873 DOI: 10.1016/j.foodchem.2019.01.096] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 12/12/2018] [Accepted: 01/14/2019] [Indexed: 01/02/2023]
Abstract
Polyphenols are hot research topics worldwide owing to their physiological and pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been widely used in bakery foods because of their neutraceutical properties. This review summarizes the classification, biosynthesis, main source and analysis of polyphenols and intensively discusses the effects of their incorporation in baked foods. The positive effects of polyphenol incorporation include elevation of antioxidant activity of baked foods, scavenging of food-borne toxins produced during thermal processing and decreasing postprandial serum glucose level. Meanwhile, polyphenol incorporation negatively influences colour, texture and flavour of baked foods and bioavailability of the added polyphenols. Most polyphenols are thermally sensitive and reactive. Thus far, few studies have investigated on neoformed compounds from the reaction of polyphenols or their oxidised products (quinones) with other food components. Before launching polyphenol-incorporated bakery foods in the market, future work should focus on full toxicological evaluation of newly derived compounds from polyphenols.
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