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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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Verardo V, Messia MC, Marconi E, Caboni MF. Effect of Different Egg Products on Lipid Oxidation of Biscuits. Foods 2020; 9:E1714. [PMID: 33266449 PMCID: PMC7700660 DOI: 10.3390/foods9111714] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/18/2020] [Accepted: 11/18/2020] [Indexed: 11/16/2022] Open
Abstract
Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence of egg products on COPs formation in biscuits formulated with them. The results confirmed that spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs. Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated with pasteurized eggs. It is important to stress that COPs composition was different between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.
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Affiliation(s)
- Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, via F. De Sanctis, I-86100 Campobasso (CB), Italy; (M.C.M.); (E.M.)
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, via F. De Sanctis, I-86100 Campobasso (CB), Italy; (M.C.M.); (E.M.)
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, piazza Goidanich 60, 47521 Cesena (FC), Italy;
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, via Quinto Bucci 336, 47521 Cesena (FC), Italy
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Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols. Food Res Int 2020; 130:108970. [PMID: 32156404 DOI: 10.1016/j.foodres.2019.108970] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 12/07/2019] [Accepted: 12/29/2019] [Indexed: 11/21/2022]
Abstract
The aim of this study was to evaluate the content of free and bound phenols and alkylresorcinols in functional couscous enriched with barley coarse fraction obtained by air classification. Two different levels of enriched barley flour (20 and 30%) were used for the formulation of couscous and they were compared with a control couscous made with 100% of semolina. HPLC-ESI-TOF-MS was used to determine the phenolic composition in couscous samples. Total free phenolic compounds content in control couscous was 182 μg/100 g d.m. This amount increases significantly when coarse barley flour is added reaching value of 2273 μg/100 g d.m. and 2978 μg/100 g d.m. when 20 and 30% of barley coarse fraction was used, respectively. Moreover, the main free phenolic compounds in enriched barley samples are represented by flavan-3-ols. Bound phenols ranged from 5242 μg/100 g d.m. for control couscous to 27,092 μg/100 g d.m. for couscous with 30% of barley coarse fraction with a strong prevalence of phenolic acids. Finally, regarding alkylresorcinol compounds, they ranged from 1.01 mg/g d.m. for control couscous to 2.46 mg/g d.m. for couscous with 30% of barley coarse fraction. In conclusion, on the basis of obtained results, barley coarse fraction can be considered a good ingredient to develop functional couscous naturally enriched of phenolic compounds and alkylresorcinols.
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Balestra F, Verardo V, Tappi S, Caboni MF, Dalla Rosa M, Romani S. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil. Journal of Food Science and Technology 2019; 56:4714-4721. [PMID: 31686703 DOI: 10.1007/s13197-019-03918-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 07/02/2019] [Indexed: 11/28/2022]
Abstract
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35 °C and 50% of relative humidity for 105 days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.
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Affiliation(s)
- Federica Balestra
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Vito Verardo
- 2Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.,3Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avd. del Conocimiento s/n, 18071 Granada, Spain
| | - Silvia Tappi
- 4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Maria Fiorenza Caboni
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Marco Dalla Rosa
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
| | - Santina Romani
- 1Department of Agri-Food Science and Technology, Alma Mater Studiorum, Università di Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy.,4Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, FC Italy
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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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Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.051] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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De Paula R, Abdel-Aal ESM, Messia MC, Rabalski I, Marconi E. Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.030] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Messia M, Reale A, Maiuro L, Candigliota T, Sorrentino E, Marconi E. Effects of pre-fermented wheat bran on dough and bread characteristics. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.004] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.008] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Alan PA, Ofelia RS, Patricia T, Rosario Maribel RS. Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects. Int J Food Sci Nutr 2012; 63:882-92. [DOI: 10.3109/09637486.2012.676030] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Verardo V, Gómez-Caravaca AM, Messia MC, Marconi E, Caboni MF. Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9127-9134. [PMID: 21806068 DOI: 10.1021/jf202804v] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Barley byproducts obtained by air classification have been used to produce a different barley functional spaghetti, which were compared to different commercial whole semolina samples. Total, insoluble, and soluble fiber and β-glucan contents of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements, which could allow these pastas to deserve the health claims "good source of dietary fiber" and "may reduce the risk of heart disease". When the barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavan-3-ols and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had a significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to the spaghetti formulation, phenolic compounds were blocked in the gluten network and were partially released during the cooking process.
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Affiliation(s)
- Vito Verardo
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47521, Cesena (FC), Italy.
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