Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System

History aside, traditional mayonnaise faces a rising animal welfare concern dietary approach and remains dependent on cold environments throughout the supply chain due to food safety. Nowadays, consumers are able to find alternative formulas from vegetable sources with relevant emulsifying capacity. However, sensory characteristics may differ from the traditional expected product. A mixed system composed of the innovative ingredient heterotrophic white Chlorella vulgaris and a disruptive emulsifier, yeast protein extract (YPE), was assessed to transform traditional coriander mayonnaise into an analog product. The effect of pH and salt (NaCl) content was also evaluated. The mixed system depicts a promising stability since the average Sauter diameter of both is similar (7.94 μm and 7.49 μm), also observed in the unimodal droplet size distribution. Viscoelastic behavior has slightly different responses for the plateau model (278.951 Pa and 252.053 Pa), while increasing the salt content reflects an approximation regarding firmness (0.059 N and 0.057 N) and adhesiveness (0.372 N.s and 0.361 N.s). Introduction of microalgae increases bioactivity, mainly TPC (+118.84 ugGAeq/g) and antioxidant activity-RSA (+31.29 ugTEAC/g) and FRAP (+35.26 ugTEAC/g). Despite the color deviation, the sensorial analysis of both products enlightened the absence of major perception.

Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread

Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption.

Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace

The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 µm, 180 µm, 75 µm and 53 µm. Then two extraction methods, namely maceration with methanol and two-step extraction with hexane via Soxhlet followed by ultrasound extraction with methanol, were tested. Total phenolic and total flavonoid contents ranged from 375.0 to 512.9 mg gallic acid/100 g DW and from 24.7 to 34.6 mg quercetin/100 g DW, respectively. Two-step extraction provided antioxidant activity up to 418.8 (in FRAP assay) and 340.0 mg Trolox/100 g DW (in DPPH assay). In order to explore various bioactive properties, this study assessed the inhibitory effects of enzymes, specifically α-amylase and β-glucosidase (associated with antidiabetic effects), as well as angiotensin-converting enzyme (linked to potential antihypertensive benefits). Additionally, the research investigated antibacterial potential against both Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria, revealing significant results (p < 0.05), particularly in the case of the two-step extraction method. This investigation underscores the substantial value of certain food industry wastes, highlighting their potential as bioactive ingredients within the framework of a circular economy.

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R 2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R 2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.

Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products

Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end-products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field.

Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2-78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7-27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs' GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.