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Dhiman A, Chopra R, Singh PK, Homroy S, Chand M, Talwar B. Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review. J Sci Food Agric 2024; 104:3175-3184. [PMID: 38105390 DOI: 10.1002/jsfa.13225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Aishwarya Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Priyanka Kumari Singh
- Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India
| | - Snigdha Homroy
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Monika Chand
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Binanshu Talwar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
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Pocock D, Hall S, Bennett S, Darnton L, Molloy M. Laboratory study of the effectiveness of substituting traditional wheat flour with low dust flour and use of different sieve designs as controls to reduce exposure to inhalable flour dust in commercial bakeries. Ann Work Expo Health 2023; 67:1081-1087. [PMID: 37797190 DOI: 10.1093/annweh/wxad059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 09/01/2023] [Indexed: 10/07/2023] Open
Abstract
Exposure to flour dust remains one of the leading causes of occupational asthma in Great Britain (GB). The average annual incidence rate per 100,000 bakers and flour confectioners in GB was 47.8 for the 3 yr period 2017 to 2019 compared with 0.53 for all occupations. There are many processes in commercial bakeries that can cause exposure to flour dust. Exposures are typically controlled by using local exhaust ventilation or respiratory protective equipment. The aim of this study was to evaluate the potential to reduce exposure to inhalable flour dust in commercial bakeries by modification of the process by use of a conical sieve in place of a round sieve; and substitution of traditional wheat flour (TWF) with 'low dust' flours LD1 and LD2 for dusting surfaces. Two simulated commercial bakery tasks were performed in a laboratory whilst dust exposures were measured in the breathing zone of the operator using an Institute of Occupational Medicine (IOM) sampler, button sampler and a real-time direct reading monitor. Analysis of variance tests were used to assess whether differences in mean exposures were statistically significant with the different control approaches. A qualitative visual exposure assessment was also undertaken using Tyndall illumination. Substituting TWF with LD1 and LD2 reduced exposure to inhalable flour dust by 86% and 53% respectively when sieving and by 78% and 67% respectively when filling a hopper. There was no statistically significant difference between dust emissions for all 3 flours when using the conical sieve instead of the round sieve for flour dusting tasks. This laboratory study has shown that substituting TWF with low-dust flour may reduce inhalable dust exposures when dusting surfaces in bakeries.
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Affiliation(s)
- Dominic Pocock
- HSE Science Division, Health and Safety Executive's Science and Research Centre, Harpur Hill, Buxton, SK17 9JN, United Kingdom
| | - Samantha Hall
- HSE Science Division, Health and Safety Executive's Science and Research Centre, Harpur Hill, Buxton, SK17 9JN, United Kingdom
| | - Steven Bennett
- HSE Science Division, Health and Safety Executive's Science and Research Centre, Harpur Hill, Buxton, SK17 9JN, United Kingdom
| | - Lucy Darnton
- HSE Science Division, Health and Safety Executive's Science and Research Centre, Harpur Hill, Buxton, SK17 9JN, United Kingdom
| | - Marian Molloy
- HSE Field Operations Division, Health and Safety Executive, Quinton, Birmingham, B32 1AL, United Kingdom
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Shaukat MN, Nazir A, Fallico B. Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications. Antioxidants (Basel) 2023; 12:2015. [PMID: 38001868 PMCID: PMC10669910 DOI: 10.3390/antiox12112015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/15/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.
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Affiliation(s)
- Muhammad Nouman Shaukat
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
| | - Akmal Nazir
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Biagio Fallico
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
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Adzqia F, Suwonsichon S, Thongngam M. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread. Foods 2023; 12:4113. [PMID: 38002171 PMCID: PMC10669940 DOI: 10.3390/foods12224113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/06/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiveness, springiness, chewiness and moistness, but increases (p ≤ 0.05) in color intensity, brown and nutty flavors, graininess and roughness. White sorghum flour could be used in the blends at the maximum level of 25% to get a good bread volume without sacrificing texture quality.
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Affiliation(s)
- Fahrunnisa Adzqia
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Suntaree Suwonsichon
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
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Álvarez MD, Herranz B, Saiz A, Cofrades S. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods 2023; 12:foods12112138. [PMID: 37297383 DOI: 10.3390/foods12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1-M4 and PP, while thermal properties were determined in M1-M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G') of M1-M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1-M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.
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Affiliation(s)
- María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Beatriz Herranz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
- Department of Food Technology, Veterinary Faculty, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
| | - Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 6, 28040 Madrid, Spain
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Muñoz-Tebar N, Viuda-Martos M, Lorenzo JM, Fernandez-Lopez J, Perez-Alvarez JA. Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods. Foods 2023; 12:foods12071456. [PMID: 37048284 PMCID: PMC10094366 DOI: 10.3390/foods12071456] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional.
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Affiliation(s)
- Nuria Muñoz-Tebar
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, 32900 San Cibrao das Viñas, Ourense, Spain
| | - Juana Fernandez-Lopez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
| | - Jose Angel Perez-Alvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Carretera. Beniel Km 3.2, 033121 Orihuela, Alicante, Spain
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Ruiter S, Bard D, Ben Jeddi H, Saunders J, Snawder J, Warren N, Gorce JP, Cauda E, Kuijpers E, Pronk A. Exposure Monitoring Strategies for Applying Low-Cost PM Sensors to Assess Flour Dust in Industrial Bakeries. Ann Work Expo Health 2023; 67:379-391. [PMID: 36617226 DOI: 10.1093/annweh/wxac088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 11/23/2022] [Indexed: 01/09/2023] Open
Abstract
Low-cost particulate matter (PM) sensors provide new methods for monitoring occupational exposure to hazardous substances, such as flour dust. These devices have many possible benefits, but much remains unknown about their performance for different exposure monitoring strategies in the workplace. We explored the performance of PM sensors for four different monitoring strategies (time-weighted average and high time resolution, each quantitative and semi-quantitative) for assessing occupational exposure using low-cost PM sensors in a field study in the industrial bakery sector. Measurements were collected using four types of sensor (PATS+, Isensit, Airbeam2, and Munisense) and two reference devices (respirable gravimetric samplers and an established time-resolved device) at two large-scale bakeries, spread over 11 participants and 6 measurement days. Average PM2.5 concentrations of the low-cost sensors were compared with gravimetric respirable concentrations for 8-h shift periods and 1-min PM2.5 concentrations of the low-cost sensors were compared with time-resolved PM2.5 data from the reference device (quantitative monitoring strategy). Low-cost sensors were also ranked in terms of exposure for 8-h shifts and for 15-min periods with a shift (semi-quantitative monitoring strategy). Environmental factors and methodological variables, which can affect sensor performance, were investigated. Semi-quantitative monitoring strategies only showed more accurate results compared with quantitative strategies when these were based on shift-average exposures. The main factors that influenced sensor performance were the type of placement (positioning the devices stationary versus personal) and the company or workstation where measurements were collected. Together, these findings provide an overview of common strengths and drawbacks of low-cost sensors and different ways these can be applied in the workplace. This can be used as a starting point for further investigations and the development of guidance documents and data analysis methods.
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Affiliation(s)
- Sander Ruiter
- Netherlands Organization for Applied Scientific Research (TNO), Healthy Living and Work, RAPID 3584 CB Utrecht, The Netherlands
| | - Delphine Bard
- Health and Safety Executive (HSE), HSE Science and Research Centre, Harpur Hill, Buxton SK17 9JN, UK
| | - Hasnae Ben Jeddi
- Netherlands Organization for Applied Scientific Research (TNO), Healthy Living and Work, RAPID 3584 CB Utrecht, The Netherlands
| | - John Saunders
- Health and Safety Executive (HSE), HSE Science and Research Centre, Harpur Hill, Buxton SK17 9JN, UK
| | - John Snawder
- Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health (NIOSH), 1090 Tusculum Avenue, Cincinnati, OH 45226, USA
| | - Nick Warren
- Health and Safety Executive (HSE), HSE Science and Research Centre, Harpur Hill, Buxton SK17 9JN, UK
| | - Jean-Philippe Gorce
- Health and Safety Executive (HSE), HSE Science and Research Centre, Harpur Hill, Buxton SK17 9JN, UK
| | - Emanuele Cauda
- Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health (NIOSH), 1090 Tusculum Avenue, Cincinnati, OH 45226, USA
| | - Eelco Kuijpers
- Netherlands Organization for Applied Scientific Research (TNO), Healthy Living and Work, RAPID 3584 CB Utrecht, The Netherlands
| | - Anjoeka Pronk
- Netherlands Organization for Applied Scientific Research (TNO), Healthy Living and Work, RAPID 3584 CB Utrecht, The Netherlands
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Šimora V, Ďúranová H, Brindza J, Moncada M, Ivanišová E, Joanidis P, Straka D, Gabríny L, Kačániová M. Cornelian Cherry ( Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes. Foods 2023; 12:foods12030593. [PMID: 36766122 PMCID: PMC9913965 DOI: 10.3390/foods12030593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/25/2023] [Accepted: 01/28/2023] [Indexed: 02/01/2023] Open
Abstract
In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread formulation. The final products were analyzed regarding their proximate composition, content of selected biologically active substances, antioxidant activity (AA), volume, and sensory attributes. Increasing the incorporation of CCP led to significantly (p < 0.05) higher concentrations of carbohydrate, ash, energetic value, total polyphenols, phenolic acids and AA, and reduced fat and protein contents (p < 0.05). Moreover, up to 5% addition of CCP positively affected the volume (642.63 ± 7.24 mL) and specific volume (2.83 ± 0.02 cm3/g) of bread loaves, which were significantly (p < 0.05) higher compared to the control (no addition of CCP; 576.99 ± 2.97 mL; 2.55 ± 0.002 cm3/g). The sensory attributes chewiness, crumb springiness, bitterness, and sourness had lower scores (p < 0.05) in bread formulated with 10% CCP compared to the control. Overall, results show that the bread loaves produced with up to 5% CCP addition were considered the preferred formulation among the experimental samples tested, taking into consideration their composition, bioactive content, sensory, and physical properties.
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Affiliation(s)
- Veronika Šimora
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Ján Brindza
- Institute of Plant and Environmental Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Science, North Carolina State University, Raleigh, NC 27606, USA
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Patrícia Joanidis
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Dušan Straka
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
- Correspondence:
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S. Izquierdo V, L. Silva JV, Palmer E, Ranches J, Bittar JHJ, Santos GCM, Pickett A, Cooke RF, Vendramini JMB, Moriel P. Bakery waste supplementation to late gestating Bos indicus-influenced beef cows successfully impacted offspring postnatal performance. J Anim Sci 2023; 101:skad244. [PMID: 37465852 PMCID: PMC10400122 DOI: 10.1093/jas/skad244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 07/14/2023] [Indexed: 07/20/2023] Open
Abstract
This study evaluated the growth and immune function of beef calves born to cows supplemented with bakery waste containing two concentrations of crude fat. On day 0 (~90 d before calving), 108 multiparous Brangus crossbred cows were stratified by body weight (BW; 551 ± 65 kg) and body condition score (BCS, 5.5 ± 0.9) and randomly allocated into 1 of 18 bahiagrass (Paspalum notatum) pastures (6 cows and 4.3 ha per pasture). Treatments were randomly assigned to pastures (6 pastures per treatment) and consisted of no prepartum supplementation (NOSUP) and isocaloric and isonitrogenous supplementation of low-fat (LFAT; 6.4% crude fat) or high-fat (HFAT; 10.7% crude fat) bakery waste from days 0 to 70 (1 kg DM per cow per day). Calves were weaned on day 292 (201 ± 17 d of age). Then, 15 heifers per treatment were randomly selected and assigned to drylot pens from days 300 to 345 and vaccinated against respiratory pathogens on days 300 and 315. Cow BCS near calving (day 70) was the least (P ≤ 0.05) for NOSUP cows and did not differ (P = 0.12) between LFAT and HFAT cows. Cow BCS at the start of the breeding season (day 140) was greater (P = 0.05) for HFAT vs. NOSUP cows and intermediate (P ≥ 0.35) for LFAT cows. Plasma concentrations of total polyunsaturated fatty acids in HFAT cows did not differ (P ≥ 0.76) compared with LFAT cows but were greater (P ≤ 0.05) compared to NOSUP cows on day 70. Final pregnancy percentage did not differ (P ≥ 0.26) among treatments, but a greater percentage of HFAT cows calved (P ≤ 0.05) their second offspring during the first 21 d of the calving season compared to NOSUP and LFAT cows (bred by natural service). Weaning BW was the greatest (P ≤ 0.05) for LFAT and least for NOSUP calves. Maternal treatments did not impact (P ≥ 0.11) postweaning growth and total DM intake of calves. Average plasma cortisol concentrations were greater (P = 0.03) for NOSUP vs. HFAT calves and intermediate for LFAT calves (P ≥ 0.26). Serum titers against infectious bovine rhinotracheitis and bovine respiratory syncytial virus were greater or tended to be greater (P ≤ 0.08) for HFAT vs. LFAT calves and intermediate (P ≥ 0.27) for NOSUP calves at the end of preconditioning. Thus, supplemental fat concentration fed to late-gestating beef cows had variable effects on calf performance. Low-fat bakery waste led to the greatest calf preweaning growth, whereas high-fat bakery waste enhanced maternal reproduction and had minor benefits to calf humoral immune function.
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Affiliation(s)
- Vinicius S. Izquierdo
- University of Florida, Range Cattle Research and Education Center, Ona, FL 33865, USA
| | - João V L. Silva
- University of Florida, Range Cattle Research and Education Center, Ona, FL 33865, USA
| | - Elizabeth Palmer
- University of Florida, Range Cattle Research and Education Center, Ona, FL 33865, USA
| | - Juliana Ranches
- Oregon State University, Eastern Oregon Agricultural Research Center, Burns, OR 97720, USA
| | - João H J Bittar
- University of Florida, College of Veterinary Medicine, Gainesville, FL 32610, USA
| | - Giovanna C M Santos
- University of Florida, Range Cattle Research and Education Center, Ona, FL 33865, USA
| | - Autumn Pickett
- Texas A&M University, Department of Animal Science, College Station, TX 77843, USA
| | - Reinaldo F Cooke
- Texas A&M University, Department of Animal Science, College Station, TX 77843, USA
| | - João M B Vendramini
- University of Florida, Range Cattle Research and Education Center, Ona, FL 33865, USA
| | - Philipe Moriel
- University of Florida, Range Cattle Research and Education Center, Ona, FL 33865, USA
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Waseem M, Akhtar S, Qamar M, Saeed W, Ismail T, Esatbeyoglu T. Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder. Foods 2022; 11. [PMID: 36496613 DOI: 10.3390/foods11233802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/18/2022] [Accepted: 11/19/2022] [Indexed: 11/29/2022] Open
Abstract
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients and mineral composition of raw and processed CP elucidated raw CP to exhibit significantly (p < 0.05) higher amounts of protein (12.2%), dietary fiber (25.2%), Na (52 mg/100 g), Ca (355 mg/100 g), K (286 mg/100 g), Fe (14 mg/100 g) and Zn (32 mg/100 g). Among different processing techniques, microwave treatment resulted in a higher rate of reduction for alkaloids, oxalates, tannins and phytates contents, i.e., 77%, 85%, 85%, and 86%, respectively. Likewise, microwave treatment was found more effective in reducing residual levels of neonicotinoids, pyrethroids, organophosphates including imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin in cabbage in the range of 0.98−0.12 ppm, 1.22−0.23 ppm, 1.03−0.15 ppm, 1.97−0.43 ppm, and 2.12−0.36 ppm, respectively. CP supplementation at the rate of 5% in unleavened flatbreads was observed to maintain textural and sensory attributes of the product. The results suggest microwave heating as a cost-effective technique to reduce toxicants load in cabbage powder. Further, ~5% supplementation of CP in wheat flour may also improve nutritional and functional properties of the baked goods.
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Ahmad MM, Qureshi TM, Mushtaq M, Aqib AI, Mushtaq U, Ibrahim SA, Rehman A, Iqbal MW, Imran T, Siddiqui SA, Javed A, Shamim S, Saleem MH. Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products. Front Nutr 2022; 9:1011384. [PMID: 36532518 PMCID: PMC9749820 DOI: 10.3389/fnut.2022.1011384] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 10/24/2022] [Indexed: 11/22/2023] Open
Abstract
The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.
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Affiliation(s)
| | - Tahir Mahmood Qureshi
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Maham Mushtaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amjad Islam Aqib
- Department of Medicine, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Umair Mushtaq
- Department of Pharmacy, Government College University, Faisalabad, Pakistan
| | - Salam A. Ibrahim
- Department of Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
| | - Abdul Rehman
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tabish Imran
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Anjum Javed
- Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Sadaf Shamim
- Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Muhammad Hamzah Saleem
- Office of Academic Research, Office of Vice President (VP) for Research and Graduate Studies, Qatar University, Doha, Qatar
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Saeed SMG, Ali SA, Faheem K, Ali R, Giuffrè AM. The Impact of Innovative Plant Sources ( Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits. Foods 2022; 11:foods11152346. [PMID: 35954112 PMCID: PMC9368538 DOI: 10.3390/foods11152346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF:DPF:APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties.
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Affiliation(s)
| | - Syed Arsalan Ali
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
- Correspondence:
| | - Khizra Faheem
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Rashida Ali
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
- English Biscuits Manufacturer Private Limited, Karachi 74900, Pakistan
| | - Angelo Maria Giuffrè
- Dipartimento di Agricoltura, Università degli Studi Mediterranea di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy
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Muthappa DM, Lamba S, Sivasankaran SK, Naithani A, Rogers N, Srikumar S, Macori G, Scannell AGM, Fanning S. 16S rRNA Based Profiling of Bacterial Communities Colonizing Bakery-Production Environments. Foodborne Pathog Dis 2022; 19:485-494. [PMID: 35759425 DOI: 10.1089/fpd.2022.0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Conventional culture-based techniques are largely inadequate in elucidating the microbiota contained in an environment, due to low recovery within a complex bacterial community. This limitation has been mitigated by the use of next-generation sequencing (NGS)-based approaches thereby facilitating the identification and classification of both culturable and uncultivable microorganisms. Amplicon targeted NGS methods, such as 16S ribosomal RNA (16S rRNA) and shotgun metagenomics, are increasingly being applied in various settings such as in food production environments to decipher the microbial consortium therein. Even though multiple food matrices/food production environments have been studied, the low-moisture environment associated with bakery food production remains to be investigated. To address this knowledge gap, in this study, we investigated the microbiome associated with two bakery production sites (designated as A and B) located in Ireland using 16S rRNA-amplicon-based sequencing. Amplicons corresponding to a hypervariable region contained within the 16S rRNA gene were amplified from DNA samples purified from environmental swabs and ingredients collected at both sites at various stages (preparation, production, postproduction, and storage) across the bakery production chain, over three seasons (winter, spring, and summer). These amplicons were sequenced, and data were analyzed using the mothur pipeline and visualized using MicrobiomeAnalyst and a series of R packages. The top seven bacterial phyla identified at both sites were composed of Proteobacteria, Firmicutes, Actinobacteria, Bacteroidetes, Deinococcus-Thermus, Patescibacteria, and Verrucomicrobia. In addition, the phyla Tenericutes (Mycoplasmatota) and Acidobacteria were observed only in samples taken at site B. Different bacterial compositions were identified at each stage of production. These same bacteria were also found to be present in the final processed food suggesting the influence of the environment on the food matrix. This study is the first demonstration of the utility of 16S rRNA amplicon-based sequencing to describe the microbiota associated with bakery processing environments.
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Affiliation(s)
- Dechamma Mundanda Muthappa
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Sakshi Lamba
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | | | - Ankita Naithani
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | | | - Shabarinath Srikumar
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Guerrino Macori
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland
| | - Amalia G M Scannell
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, Dublin, Ireland.,Institute for Global Food Security, Queen's University Belfast, Belfast, United Kingdom
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Siddiqui SA, Mahmud MMC, Abdi G, Wanich U, Farooqi MQU, Settapramote N, Khan S, Wani SA. New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges. J Food Biochem 2022; 46:e14185. [PMID: 35441405 DOI: 10.1111/jfbc.14185] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 11/27/2022]
Abstract
Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat. These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective. Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs. These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers. PRACTICAL APPLICATIONS: New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health. Alternatives from sustainable sources are important source of nutrients and bioactive compounds. Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry. New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough. Non-wheat-based foods from non-traditional grains have a potential to increase consumer market acceptance.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany.,German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - M M Chayan Mahmud
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
| | - Uracha Wanich
- Department of Home Economics, Rambhaibarni Rahjabhat University, Chanthaburi, Thailand
| | | | | | - Sipper Khan
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
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Calva-Estrada SDJ, Jimenez-Fernandez M, Vallejo-Cardona AA, Castillo-Herrera GA, Lugo-Cervantes EDC. Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins. Foods 2021; 10:foods10112672. [PMID: 34828954 PMCID: PMC8622579 DOI: 10.3390/foods10112672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/20/2021] [Accepted: 10/30/2021] [Indexed: 11/16/2022] Open
Abstract
A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h-1 m-2 kPa-1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.
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Affiliation(s)
- Sergio de Jesús Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan C.P. 45019, JAL, Mexico; (S.d.J.C.-E.); (G.A.C.-H.)
| | - Maribel Jimenez-Fernandez
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Las Animas, Xalapa Enríquez C.P. 91190, VER, Mexico
- Correspondence: (M.J.-F.); (E.d.C.L.-C.)
| | - Alba Adriana Vallejo-Cardona
- Consejo Nacional de Ciencia y Tecnología—Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CONACYT-CIATEJ) A.C., Av. Normalistas 800, Colinas de la Normal, Guadalajara C.P. 44270, JAL, Mexico;
| | - Gustavo Adolfo Castillo-Herrera
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan C.P. 45019, JAL, Mexico; (S.d.J.C.-E.); (G.A.C.-H.)
| | - Eugenia del Carmen Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan C.P. 45019, JAL, Mexico; (S.d.J.C.-E.); (G.A.C.-H.)
- Correspondence: (M.J.-F.); (E.d.C.L.-C.)
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Oshiro M, Tanaka M, Momoda R, Zendo T, Nakayama J. Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution. Microbiol Spectr 2021; 9:e0066221. [PMID: 34668750 DOI: 10.1128/Spectrum.00662-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The spontaneous microbiota of wheat sourdough, often comprising one yeast species and several lactic acid bacteria (LAB) species, evolves over repeated fermentation cycles, which bakers call backslopping. The final product quality largely depends on the microbiota functions, but these fluctuate sometimes during the initial months of fermentation cycles due to microbiota evolution in which three phases of LAB relay occur. In this study, the understanding of yeast-LAB interactions in the start of the evolution of the microbiota was deepened by exploring the timing and trigger interactions when sourdough yeast entered a preestablished LAB-relaying community. Monitoring of 32 cycles of evolution of 6 batches of spontaneous microbiota in wheat sourdoughs revealed that sourdough yeasts affected the LAB community when the 2nd- or 3rd-relaying types of LAB genera emerged. In in vitro pairwise cocultures, all 12 LAB strains containing the 3 LAB-relaying types arrested the growth of a Saccharomyces cerevisiae strain, a frequently found species in sourdoughs, to various extents by sugar-related interactions. These findings suggest competition due to different affinities of each LAB and a S. cerevisiae strain for each sugar. In particular, maltose was the driver of S. cerevisiae growth in all pairwise cocultures. The functional prediction of sugar metabolism in sourdough LAB communities showed a positive correlation between maltose degradation and the yeast population. Our results suggest that maltose-related interactions are key factors that enable yeasts to enter and then settle in the LAB-relaying community during the initial part of evolution of spontaneous sourdough microbiota. IMPORTANCE Unpredictable evolution of spontaneous sourdough microbiota sometimes prevents bakers from making special-quality products because the unstable microbiota causes the product quality to fluctuate. Elucidation of the evolutionary mechanisms of the sourdough community, comprising yeast and lactic acid bacteria (LAB), is fundamental to control fermentation performance. This study investigated the mechanisms by which sourdough yeasts entered and settled in a bacterial community in which a three-phase relay of LAB occurred. Our results showed that all three layers of LAB restricted the cohabiting yeast population by competing for the sugar sources, particularly maltose. During the initial evolution of spontaneous sourdough microbiota, yeasts tended to grow synchronously with the progression of the lactic acid bacterial relay, which was predictably associated with changes in the maltose degradation functions in the bacterial community. Further study of ≥3 species’ interactions while considering yeast diversity can uncover additional interaction mechanisms driving the initial evolution of sourdough microbiota.
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Olivieri M, Malerba M, Spiteri G, Torroni L, Biscardo CA, Valenza D, Malinovschi A. Fractional exhaled nitric oxide levels in relation to work-related respiratory burden and sensitization to wheat flour and multigrain in bakers. Clin Transl Allergy 2021; 11:e12018. [PMID: 34708942 PMCID: PMC8694179 DOI: 10.1002/clt2.12018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/25/2021] [Accepted: 03/17/2021] [Indexed: 01/26/2023] Open
Abstract
Background Work‐related lower airway symptoms (WR‐LAS), rhinitis (WRR), and asthma (WRA) are very common among bakers, due to airborne exposure to wheat flour and multigrain. Limited data is available regarding fractional exhaled nitric oxide (FeNO) in bakers in relation to respiratory burden and occupational sensitization in a real‐life situation. Objective To analyze FeNO levels in relation to WRR, WR‐LAS, and WRA with regard to allergic sensitization to occupational allergen in bakers. Methods Cross‐sectional, observational study of 174 bakers employed in traditional small bakeries in the Verona District. Subjects did FeNO measurements, spirometry, methacholine challenge, and skin prick test to common inhalant aeroallergens and bakeries occupational allergens. Results FeNO levels were higher in subjects sensitized to occupational allergens compared with bakers not sensitized to occupational allergens (22.8 ppb (18.9, 27.6) vs. 12.0 ppb (9.9, 14.5), p < 0.05). FeNO levels were higher in bakers with WRR and occupational sensitization (25.4 (20.6, 31.3)) than in bakers with WRR without occupational sensitization compared and bakers without respiratory burden (13.4 (9.6, 18.6) and 11.9 (9.8, 14.5), both p < 0.001). Similar findings were found for WR‐LAS with regard to the same categories (31.2 (24.1, 40.4) vs 13.3 (11.4, 15.6) and 15.3 (8.5, 27.5), p < 0.001 and p = 0.005). Bakers with WRA, with or without occupational allergic sensitization, had higher levels of FeNO than bakers without respiratory burden (both p ≤ 0.001). These findings were consistent after adjustments for gender, age, height, weight, smoking, and sensitization to common inhalant aeroallergens and lung function. Conclusions WRR and lower airway symptoms in bakers sensitized to occupational allergens relate to increased FeNO. Our study suggests that FeNO is associated with work‐related allergic inflammation in occupational sensitized bakers, but future studies are needed to assess how FeNO should be integrated in the diagnostic work‐up of occupational disease in bakers.
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Affiliation(s)
- Mario Olivieri
- Unit of Occupational Medicine, Department of Diagnostics and Public Health, University of Verona, Verona, Italy
| | - Mario Malerba
- Department of Translational Medicine, University of Piemonte Orientale, Novara, Italy
| | - Gianluca Spiteri
- Unit of Occupational Medicine, Department of Diagnostics and Public Health, University of Verona, Verona, Italy
| | - Lorena Torroni
- Unit of Epidemiology and Medical Statistics, Department of Diagnostic and Public Health, University of Verona, Verona, Italy
| | - Carlo Alberto Biscardo
- Unit of Occupational Medicine, Department of Diagnostics and Public Health, University of Verona, Verona, Italy
| | - Dario Valenza
- Unit of Occupational Medicine, Department of Diagnostics and Public Health, University of Verona, Verona, Italy
| | - Andrei Malinovschi
- Department of Medical Sciences Clinical Physiology, Uppsala University, Uppsala, Sweden
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Richardson AM, Tyuftin AA, Kilcawley KN, Gallagher E, O’Sullivan MG, Kerry JP. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis. Foods 2021; 10:foods10020254. [PMID: 33530603 PMCID: PMC7911311 DOI: 10.3390/foods10020254] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/11/2021] [Accepted: 01/21/2021] [Indexed: 11/25/2022] Open
Abstract
Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).
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Affiliation(s)
- Aislinn M. Richardson
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland; (A.M.R.); (A.A.T.)
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Andrey A. Tyuftin
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland; (A.M.R.); (A.A.T.)
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland;
| | - Eimear Gallagher
- Ashtown Food Research Centre, Teagasc, Ashtown, D15, Dublin, Ireland;
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
- Correspondence: (M.G.O.); (J.P.K.); Tel.: +353-02-14903-798 (J.P.K.)
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland; (A.M.R.); (A.A.T.)
- Correspondence: (M.G.O.); (J.P.K.); Tel.: +353-02-14903-798 (J.P.K.)
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Falasconi I, Fontana A, Patrone V, Rebecchi A, Duserm Garrido G, Principato L, Callegari ML, Spigno G, Morelli L. Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation. Microorganisms 2020; 8:E1388. [PMID: 32927810 DOI: 10.3390/microorganisms8091388] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 09/08/2020] [Accepted: 09/09/2020] [Indexed: 12/13/2022] Open
Abstract
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.
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Estruch R, Vendrell E, Ruiz-León AM, Casas R, Castro-Barquero S, Alvarez X. Reformulation of Pastry Products to Improve Effects on Health. Nutrients 2020; 12:nu12061709. [PMID: 32517354 PMCID: PMC7352585 DOI: 10.3390/nu12061709] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/02/2020] [Accepted: 06/05/2020] [Indexed: 12/15/2022] Open
Abstract
Obesity is increasing at an alarming rate and has been described as a global pandemic. This increase has several explanations, including an increase in caloric intake, low levels of physical activity and the nutritional composition of our diets. In addition to public health policies based on healthy dietary patterns and recommendations based on the Mediterranean and other healthy diets, food reformulation, especially of commonly consumed processed foods, such as bakery products and pastries, is needed in the fight against obesity. Among nutritional reformulation strategies, reductions in caloric density, salt, added sugar, saturated and trans-fats are important in order to reduce the associated risk of developing chronic diseases, including cardiovascular diseases, diabetes and cancer.
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Affiliation(s)
- Ramon Estruch
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel 170, 08036 Barcelona, Spain; (A.M.R.-L.); (R.C.); (S.C.-B.)
- CIBER 06/03: Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
- Correspondence: ; Tel.: +34-93-227-5539; Fax: +34-93-227-9236
| | - Eulàlia Vendrell
- DALLANT, SA, Carrer de Laureà Miró 392, 08980 Sant Feliu de Llobregat, Barcelona, Spain; (E.V.); (X.A.)
| | - Ana María Ruiz-León
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel 170, 08036 Barcelona, Spain; (A.M.R.-L.); (R.C.); (S.C.-B.)
- CIBER 06/03: Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Rosa Casas
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel 170, 08036 Barcelona, Spain; (A.M.R.-L.); (R.C.); (S.C.-B.)
- CIBER 06/03: Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Sara Castro-Barquero
- Department of Internal Medicine, Hospital Clinic, Institut d’Investigació Biomèdica August Pi i Sunyer (IDIBAPS), University of Barcelona, Villarroel 170, 08036 Barcelona, Spain; (A.M.R.-L.); (R.C.); (S.C.-B.)
- CIBER 06/03: Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Xavier Alvarez
- DALLANT, SA, Carrer de Laureà Miró 392, 08980 Sant Feliu de Llobregat, Barcelona, Spain; (E.V.); (X.A.)
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Bub A, Malpuech-Brugère C, Orfila C, Amat J, Arianna A, Blot A, Di Nunzio M, Holmes M, Kertész Z, Marshall L, Nemeth I, Ricciardiello L, Seifert S, Sutulic S, Ulaszewska M, Bordoni A. A Dietary Intervention of Bioactive Enriched Foods Aimed at Adults at Risk of Metabolic Syndrome: Protocol and Results from PATHWAY-27 Pilot Study. Nutrients 2019; 11:E1814. [PMID: 31390801 PMCID: PMC6723599 DOI: 10.3390/nu11081814] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/26/2019] [Accepted: 07/30/2019] [Indexed: 12/30/2022] Open
Abstract
Around a quarter of the global adult population have metabolic syndrome (MetS) and therefore increased risk of cardiovascular mortality and diabetes. Docosahexaenoic acid, oat beta-glucan and grape anthocyanins have been shown to be effective in reducing MetS risk factors when administered as isolated compounds, but their effect when administered as bioactive-enriched foods has not been evaluated. OBJECTIVE The overall aim of the PATHWAY-27 project was to evaluate the effectiveness of bioactive-enriched food consumption on improving risk factors of MetS. A pilot study was conducted to assess which of five bioactive combinations provided within three different food matrices (bakery, dairy or egg) were the most effective in adult volunteers. The trial also evaluated the feasibility of production, consumer acceptability and gastrointestinal tolerance of the bioactive-enriched food. METHOD The study included three monocentric, parallel-arm, double-blind, randomised, dietary intervention trials without a placebo. Each recruiting centre tested the five bioactive combinations within a single food matrix. RESULTS The study was completed by 167 participants (74 male, 93 female). The results indicated that specific bioactive/matrix combinations have effects on serum triglyceride or HDL-cholesterol level without adverse effects. CONCLUSION The study evidenced that bioactive-enriched food offers a promising food-based strategy for MetS prevention, and highlighted the importance of conducting pilot studies.
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Affiliation(s)
- Achim Bub
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, 76131 Karlsruhe, Germany
| | - Corinne Malpuech-Brugère
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Julien Amat
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Alice Arianna
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, 76131 Karlsruhe, Germany
| | - Adeline Blot
- CHU Clermont Ferrand, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies (DISTAL)-University of Bologna (IT) Piazza Goidanich, 60, 47521 Cesena (FC), Italy
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Zsófia Kertész
- Campden BRI (Hungary Site), Haller Str 2, 1096 Budapest, Hungary
| | - Lisa Marshall
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Imola Nemeth
- AdWare Research Ltd., Völgy u. 41, 8230 Balatonfüred, Hungary
| | - Luigi Ricciardiello
- Department of Medical and Surgical Sciences, University of Bologna, Via Massarenti 9, 40138 Bologna, Italy
| | - Stephanie Seifert
- Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, 76131 Karlsruhe, Germany
| | - Samantha Sutulic
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Marynka Ulaszewska
- Dipartimento Qualità Alimentare e Nutrizione, Centro Ricerca ed Innovazione-Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies (DISTAL)-University of Bologna (IT) Piazza Goidanich, 60, 47521 Cesena (FC), Italy
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Roman L, Martinez MM. Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives. Foods 2019; 8:E267. [PMID: 31331021 PMCID: PMC6678428 DOI: 10.3390/foods8070267] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/12/2019] [Accepted: 07/16/2019] [Indexed: 12/18/2022] Open
Abstract
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
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Passarinho ATP, Ventorim RZ, Maitan-Alfenas GP, de Oliveira EB, Guimarães VM. Engineered GH11 xylanases from Orpinomyces sp. PC-2 improve techno-functional properties of bread dough. J Sci Food Agric 2019; 99:741-747. [PMID: 29999533 DOI: 10.1002/jsfa.9242] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 06/22/2018] [Accepted: 07/06/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Endo-1,4-β-xylanases have marked hydrolytic activity towards arabinoxylans. Xylanases (xynA) produced by the anaerobic fungus Orpinomyces sp. strain PC-2 have been shown to be superior in specific activity, which strongly suggests their applicability in the bakery industry for the processing of whole-wheat flour containing xylans. In the present study, two xylanases from this source, the small wild-type xylanase SWT and the small mutant xylanase SM2 (V108A, A199T), were expressed in Escherichia coli, purified, characterized, tested for their ability to hydrolyze whole-wheat flour and applied in dough processing. RESULTS Both purified SM2 and SWT showed high specific activity against oat spelt xylan and wheat arabinoxylan, exhibiting maximum activity at pH 3-7 and 60 °C. SM2 was more thermostable than SWT, which suggests that the mutations enhanced its stability. Both SWT and SM2 were able to hydrolyze whole-wheat flour, and evaluation of their applicability in dough processing by the sponge method indicated that use of these enzymes increased dough volume by 60% and reduced texture hardness by more than 50%, while gumminess and chewiness were reduced by 40%. CONCLUSION The recombinant xylanases showed potential for application in bakery processing and can improve techno-functional properties in sponges. © 2018 Society of Chemical Industry.
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Minervini F, Dinardo FR, Celano G, De Angelis M, Gobbetti M. Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients. Front Microbiol 2018; 9:1984. [PMID: 30210469 PMCID: PMC6119722 DOI: 10.3389/fmicb.2018.01984] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 08/06/2018] [Indexed: 12/24/2022] Open
Abstract
This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different bakeries located in Altamura, Castellana Grotte, and Matera. Culture-dependent and –independent analyses were carried out on all the samples. In addition, sourdough and flour were subjected to biochemical characterization. In all the sourdoughs sampled at the same bakery, cell density of lactic acid bacteria fluctuated of one-two log cycles. However, 16S metagenetic analysis showed that sourdough bacterial microbiota was remarkably stable, in terms of species. Yet, some differences were found during time at intra-specific level. Indeed, bacterial strains succeeded in a 1-year lapse of time or even in 6-months, such as in the case of strains isolated from Altamura sourdough samples. Residual carbohydrates, lactic acid, ethanol and free amino acids varied in the same sourdough collected at different sampling times. These variations could be attributed to combination of various factors, such as fermentation temperature and strain succession. In addition, concentration of flour nutrients varied over 1 year and, in some cases, in a shorter time lapse. This may have favored certain strains over others. For this reason and also because of its inherent contamination by lactic acid bacteria, we found flour as the major driver of strains succession.
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Affiliation(s)
- Fabio Minervini
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Francesca R Dinardo
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, Bolzano, Italy
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Chernaya AI, Shulga OS, Arsenieva LY, Hrehirchak NN, Pokoyovets EY. [Evaluation of the organoleptic and microbiological quality indicators of wheat bread with edible coating containing probiotic microorganisms]. Vopr Pitan 2017; 86:101-107. [PMID: 30645869 DOI: 10.24411/0042-8833-2017-00051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 05/02/2017] [Indexed: 06/09/2023]
Abstract
Wheat bread coated with edible coating containing probiotic microorganisms (Bifidobacterium bifidum, Propionibacterium freudenreichii, Lactococcus lactis subsp. diacetilactis, Streptococcus thermophilus) in its composition has been studied. Change of microbiological contamination of bread during storage, the presence of lactic acid bacteria, mold fungi and yeast, as well as bread microbial resistance were tested. It was noted that Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM) in the bread with probiotic was lower than in bread without additives throughout the storage (4.5×102 compared to 4.5×103 CFU/g after 48 h storage). The number of lactobacilli in the test sample during storage reduced by 2 orders of magnitude (from 1×105 to 9.3×103 CFU/g after 48 h storage), indicating the possibility of their use in edible coatings. Comparative of organoleptic evaluation of uncoated and coated bread shown that the use of the coating does not alter the organoleptic properties of bread. Generally, these results suggests the possibility of usage of probiotics in the composition of edible coating of bakery products.
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Affiliation(s)
- A I Chernaya
- National University of Food Technologies, Kyiv, Ukraine
| | - O S Shulga
- National University of Food Technologies, Kyiv, Ukraine
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Makhoul S, Romano A, Cappellin L, Spano G, Capozzi V, Benozzi E, Märk TD, Aprea E, Gasperi F, El-Nakat H, Guzzo J, Biasioli F. Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters. J Mass Spectrom 2014; 49:850-859. [PMID: 25230182 DOI: 10.1002/jms.3421] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2014] [Revised: 06/04/2014] [Accepted: 06/22/2014] [Indexed: 06/03/2023]
Abstract
The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flavor characteristics of the dough and the finished products are usually evaluated by gas chromatography and sensory analysis. The limit of both techniques resides in their low-throughput character. In the present work, proton-transfer-reaction mass spectrometry (PTR-MS), coupled to a time-of-flight mass analyzer, was employed, for the first time, to measure the volatile fractions of dough and bread, and to monitor Saccharomyces cerevisiae volatile production in a fermented food matrix. Leavening was performed on small-scale (1 g) dough samples inoculated with different commercial yeast strains. The leavened doughs were then baked, and volatile profiles were determined during leavening and after baking. The experimental setup included a multifunctional autosampler, which permitted the follow-up of the leavening process on a small scale with a typical throughput of 500 distinct data points in 16 h. The system allowed to pinpoint differences between starter yeast strains in terms of volatile emission kinetics, with repercussions on the final product (i.e. the corresponding micro-loaves). This work demonstrates the applicability of PTR-MS for the study of volatile organic compound production during bread-making, for the automated and online real-time monitoring of the leavening process, and for the characterization and selection of bakery yeast starters in view of their production of volatile compounds.
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Affiliation(s)
- Salim Makhoul
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, TN, Italy; Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon; MR PAM-équipe VALMIS, IUVV, 1 rue Claude Ladrey, 21078, Dijon Cedex, France
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