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Waoo AA, Singh S, Pandey A, Kant G, Choure K, Amesho KT, Srivastava S. Microbial exopolysaccharides in the biomedical and pharmaceutical industries. Heliyon 2023; 9:e18613. [PMID: 37593641 PMCID: PMC10432183 DOI: 10.1016/j.heliyon.2023.e18613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 07/12/2023] [Accepted: 07/24/2023] [Indexed: 08/19/2023] Open
Abstract
The most significant and renewable class of polymeric materials are extracellular exopolysaccharides (EPSs) produced by microorganisms. Because of their diverse chemical and structural makeup, EPSs play a variety of functions in a variety of industries, including the agricultural industry, dairy industry, biofilms, cosmetics, and others, demonstrating their biotechnological significance. EPSs are typically utilized in high-value applications, and current research has focused heavily on them because of their biocompatibility, biodegradability, and compatibility with both people and the environment. Due to their high production costs, only a few microbial EPSs have been commercially successful. The emergence of financial barriers and the growing significance of microbial EPSs in industrial and medical biotechnology has increased interest in exopolysaccharides. Since exopolysaccharides can be altered in a variety of ways, their use is expected to increase across a wide range of industries in the coming years. This review introduces some significant EPSs and their composites while concentrating on their biomedical uses.
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Affiliation(s)
| | - Sukhendra Singh
- Department of Biotechnology, Institute of Applied Sciences and Humanities, GLA University, Mathura, India
| | - Ashutosh Pandey
- Department of Biotechnology, AKS University, Satna, India
- Institute for Water and Wastewater Technology, Durban University of Technology, Durban, South Africa
| | - Gaurav Kant
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, India
| | - Kamlesh Choure
- Department of Biotechnology, AKS University, Satna, India
| | - Kassian T.T. Amesho
- Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung 804, Taiwan
- Center for Emerging Contaminants Research, National Sun Yat-Sen University, Kaohsiung 804, Taiwan
- The International University of Management, Centre for Environmental Studies, Main Campus, Dorado Park Ext 1, Windhoek, Namibia
- Destinies Biomass Energy and Farming Pty Ltd, P.O. Box 7387, Swakomund, Namibia
| | - Sameer Srivastava
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, India
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2
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The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Abstract
This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconstituted cereal flour, and yeast and Lactobacillus plantarum were implanted and mixed to make dough for fermentation. The dynamic rheological properties of the dough were determined, and the properties of the reconstituted cereal flour bread were determined, including the texture characteristics and color; then, the sensory evaluation and antioxidant capacity of the bread were determined. The storage modulus (G′) and loss modulus (G″) of the dough increased gradually with the increase in the honeysuckle powder content, and the loss tangent value, tanδ (G″/G′), was less than 1.0. The loss tangent value of the dough had no significant change (p > 0.05) with the increase in honeysuckle powder content; the L* value of the bread decreased from 88.50 to 76.00, the a* value increased from −1.87 to 0.79, and the b* value decreased from 21.04 to 13.68 with the increase in the amount of honeysuckle powder. When the honeysuckle powder addition was 4%, the reconstituted cereal bread was bright yellow and gave off a hint of bean and wheat flavor and had the best taste and quality. The hardness, chewiness, and the recovery of the bread decreased when the content of the honeysuckle powder was in the range of 0~4%, but the elasticity and the antioxidant and antiaging activity of the bread increased significantly (p > 0.05). It was determined that the best content of honeysuckle powder was 4%. The mixed microbial fermentation of honeysuckle cereal mixed flour can improve the quality and enhance the nutritional value of bread.
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3
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Hugon F, Dufour M, Chiron H, Della Valle G, Kansou K. Modeling the mixing power curve to assess bread dough rheological behavior. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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4
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Li Y, Zhang C, Hu B, Gao Z, Wu Y, Deng Q, Nishinari K, Fang Y. Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase. Food Res Int 2023; 164:112369. [PMID: 36737956 DOI: 10.1016/j.foodres.2022.112369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/18/2022] [Accepted: 12/24/2022] [Indexed: 01/01/2023]
Abstract
Oleogels containing less saturated and trans-fats were considered as an ideal option to replace the solid fats in foods. In this research, oleogel was fabricated by dispersing soy fiber particles (SFP) in soy oil, and further it was used in bread preparation. Effect of the particle size, particle content and the second fluid content on the formation of oleogels were evaluated, based on the appearance and rheological properties. Results showed that the suspension of SFP in soy oil (24%, w/w) could be transformed into gel-like state, upon the addition of the second fluid. The SFP based networks were dominated by the capillary force which was originated from the second fluid. The rheological properties and yield stress of the oleogels could be modulated by particle size and particle content of SFP in oil phase, as well as the second fluid content in the system. When the oleogels were applicated in bread preparation, a layered structure could be formed in the bread, indicating the possibility of replacing the solid fats in bakery products by our oleogels. Our results offered a feasibility approach for oil structuring with natural raw materials, and developed a new approach to replace the solid fats in foods.
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Affiliation(s)
- Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Chao Zhang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
| | - Yuehan Wu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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5
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Study on the quality characteristics of hot-dry noodles by microbial polysaccharides. Food Res Int 2023; 163:112200. [PMID: 36596138 DOI: 10.1016/j.foodres.2022.112200] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
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Stamatie GD, Susman IE, Bobea SA, Matei E, Duta DE, Israel-Roming F. The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake. Foods 2022; 11:foods11223667. [PMID: 36429258 PMCID: PMC9689233 DOI: 10.3390/foods11223667] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/27/2022] [Accepted: 11/03/2022] [Indexed: 11/18/2022] Open
Abstract
The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes remaining after extraction of juices/oil from plants such as sea buckthorn or hemp can be valorized as they are rich in proteins, fibers and many bioactive compounds. Their use in bread making is a good solution to enrich the nutritional value of bread. Pea protein concentrate, hemp and sea buckthorn ingredients from press cakes by-products were added to whole wheat flour in different percentages and combinations (2% pea protein concentrate; 1% pea + 2% sea buckthorn ingredients; 1% pea + 2% hemp ingredients). Bread samples were obtained through three technological methods: one phase baking process (dough), two phases (sponge and dough) and one phase with dried sourdough added directly into the dough. A control sample (100% wheat whole flour) was considered. The mixtures of whole wheat flour and plant protein ingredients were rheologically tested. The bread samples were physicochemically analyzed (protein, fat, carbohydrates, energy value) and sensory characteristics were evaluated (texture, color and overall acceptability). The changes in the physicochemical characteristics, rheology behavior, microstructure and sensory quality were evaluated and compared. The energy from protein varied from 17.26 to 19.34% which means that all the samples can be considered "a source of protein". Hardness decreased in samples with sponge and dried sourdough which reflect the importance of technology in keeping the freshness of the product. The most appreciated were the samples with pea protein concentrate, with hemp ingredient obtained through an indirect bread making process and the sample with sea buckthorn ingredient prepared through a direct bread making process using dried sourdough.
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Affiliation(s)
- Gabriela Daniela Stamatie
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 021102 Bucharest, Romania
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania
| | - Iulia Elena Susman
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 021102 Bucharest, Romania
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania
| | - Sabina Andreea Bobea
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 021102 Bucharest, Romania
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania
| | - Elena Matei
- National Institute of Materials Physics, Atomistilor 405A, 077125 Magurele, Romania
| | - Denisa Eglantina Duta
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 021102 Bucharest, Romania
- Correspondence:
| | - Florentina Israel-Roming
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania
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The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022; 11:foods11223552. [PMID: 36429143 PMCID: PMC9689362 DOI: 10.3390/foods11223552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone's fibres or to change the conformation of its components.
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Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107795] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Liu Y, Leng Y, Xiao S, Zhang Y, Ding W, Ding B, Wu Y, Wang X, Fu Y. Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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10
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Ramos Diaz J, Kantanen K, Edelmann J, Suhonen H, Sontag-Strohm T, Jouppila K, Piironen V. Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102954] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Mohamed AB, Rémond D, Gual-Grau A, Bernalier-Donnadille A, Capel F, Michalski MC, Laugerette F, Cohade B, Hafnaoui N, Béchet D, Coudy-Gandilhon C, Gueugneau M, Salles J, Migné C, Dardevet D, David J, Polakof S, Savary-Auzeloux I. A Mix of Dietary Fibres Changes Interorgan Nutrients Exchanges and Muscle-Adipose Energy Handling in Overfed Mini-Pigs. Nutrients 2021; 13:nu13124202. [PMID: 34959754 PMCID: PMC8704711 DOI: 10.3390/nu13124202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 02/07/2023] Open
Abstract
This study evaluates the capacity of a bread enriched with fermentable dietary fibres to modulate the metabolism and nutrients handling between tissues, gut and peripheral, in a context of overfeeding. Net fluxes of glucose, lactate, urea, short chain fatty acids (SCFA), and amino acids were recorded in control and overfed female mini-pigs supplemented or not with fibre-enriched bread. SCFA in fecal water and gene expressions, but not protein levels or metabolic fluxes, were measured in muscle, adipose tissue, and intestine. Fibre supplementation increased the potential for fatty acid oxidation and mitochondrial activity in muscle (acox, ucp2, sdha and cpt1-m, p < 0.05) as well as main regulatory transcription factors of metabolic activity such as pparα, pgc-1α and nrf2. All these features were associated with a reduced muscle fibre cross sectional area, resembling to controls (i.e., lean phenotype). SCFA may be direct inducers of these cross-talk alterations, as their feces content (+52%, p = 0.05) was increased in fibre-supplemented mini-pigs. The SCFA effects could be mediated at the gut level by an increased production of incretins (increased gcg mRNA, p < 0.05) and an up-regulation of SCFA receptors (increased gpr41 mRNA, p < 0.01). Hence, consumption of supplemented bread with fermentable fibres can be an appropriate strategy to activate muscle energy catabolism and limit the establishment of an obese phenotype.
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Affiliation(s)
- Ahmed Ben Mohamed
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Didier Rémond
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Andreu Gual-Grau
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Annick Bernalier-Donnadille
- Unité de Microbiologie Environnement Digestif et Santé, Unité Mixte de Recherches 0454, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France;
| | - Frédéric Capel
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Marie-Caroline Michalski
- CarMeN Laboratory, Unité Mixte de Recherches 1397, INRAE/Institut National de la Santé et de la Recherche Médicale (Inserm), Université Claude Bernard Lyon 1, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 69310 Pierre-Bénite, France; (M.-C.M.); (F.L.)
| | - Fabienne Laugerette
- CarMeN Laboratory, Unité Mixte de Recherches 1397, INRAE/Institut National de la Santé et de la Recherche Médicale (Inserm), Université Claude Bernard Lyon 1, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 69310 Pierre-Bénite, France; (M.-C.M.); (F.L.)
| | - Benoit Cohade
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Noureddine Hafnaoui
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Daniel Béchet
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Cécile Coudy-Gandilhon
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Marine Gueugneau
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Jerome Salles
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Carole Migné
- MetaboHUB Clermont, Plateforme d’Exploration du Métabolisme, Unité de Nutrition Humaine (UNH), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Clermont Auvergne, 63000 Clermont-Ferrand, France;
| | - Dominique Dardevet
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Jérémie David
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Sergio Polakof
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
| | - Isabelle Savary-Auzeloux
- Unité de Nutrition Humaine (UNH), Unité Mixte de Recherches 1019, Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 63000 Clermont-Ferrand, France; (A.B.M.); (D.R.); (A.G.-G.); (F.C.); (B.C.); (N.H.); (D.B.); (C.C.-G.); (M.G.); (J.S.); (D.D.); (J.D.); (S.P.)
- Correspondence:
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12
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Taglieri I, Sanmartin C, Venturi F, Macaluso M, Bianchi A, Sgherri C, Quartacci MF, De Leo M, Pistelli L, Palla F, Flamini G, Zinnai A. Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties. Foods 2021; 10:942. [PMID: 33923099 PMCID: PMC8146928 DOI: 10.3390/foods10050942] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/13/2021] [Accepted: 04/20/2021] [Indexed: 12/17/2022] Open
Abstract
This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker's yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.
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Affiliation(s)
- Isabella Taglieri
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Chiara Sanmartin
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
| | - Francesca Venturi
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Alessandro Bianchi
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Cristina Sgherri
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
| | - Mike Frank Quartacci
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
| | - Marinella De Leo
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luisa Pistelli
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Fabrizio Palla
- INFN, National Institute for Nuclear Physics, Largo Bruno Pontecorvo, 3, 56127 Pisa, Italy;
| | - Guido Flamini
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture Food Environment, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy; (I.T.); (C.S.); (M.M.); (A.B.); (C.S.); (M.F.Q.); (A.Z.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.D.L.); (L.P.); (G.F.)
- CISUP, Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
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Ahmed J, Thomas L, Khashawi RA. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread. J Food Sci 2020; 85:3711-3721. [PMID: 33084057 DOI: 10.1111/1750-3841.15491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/14/2020] [Accepted: 09/16/2020] [Indexed: 11/27/2022]
Abstract
The brown wheat flour (BWF)-based Arabic bread was fortified with chicory-derived inulin. The objective of this work was to assess the influence of the inulin concentration (1.25 to 5%) on the rheological, textural properties, and fermentation efficacy of enriched BWF dough. Farinographic measurement established that only 3.75% BWF can be substituted by inulin in a dough formulation, which resulted in lowering the water absorption capacity. The peak gelatinization temperature, Tp detected at 74.4 °C by rheometric measurement, which increased linearly with increasing the inulin concentration. The elastic modulus (G'), however, differed significantly among doughs with the addition of inulin. The dough hardness and compressibility increased as a function of inulin concentration. TPA measurement indicated that the Arabic bread fortified with 3.75% inulin was the best in texture. The addition of inulin improved the volume of CO2 generation in the yeasted dough. The distribution of starch particles on the top layer of bread surface was visualized through SEM. In-vitro digestion and steady-flow measurement of the BWF/inulin bread digesta exhibited a slow digestion and an increment in the apparent viscosity against the control bread, which further confirmed potential health benefits of the developed Arabic bread. PRACTICAL APPLICATION: Arabic bread is a staple food in many Asian countries, and an incorporation of soluble fiber, like inulin, definitely improves its health benefits. This work optimized a formulation based on BWF and inulin with technical feasibility. Rheological and textural studies demonstrated that blend bread could be made by replacing 3.75% BWF by inulin with significantly lower water content. Inulin has replaced the sugar in the yeasted dough, and carried out the bread fermentation adequately.
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Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Linu Thomas
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Rawan Ali Khashawi
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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15
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Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09627-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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17
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Majzoobi M, Aghdam MBK, Eskandari MH, Farahnaky A. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods. J Texture Stud 2019; 50:165-171. [PMID: 30575036 DOI: 10.1111/jtxs.12386] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 12/08/2018] [Accepted: 12/10/2018] [Indexed: 11/28/2022]
Abstract
Symbiotic bread was produced by straight dough and frozen part-baking methods using inulin as a prebiotic (0-7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re-baking and storage at room temperature. PRACTICAL APPLICATIONS: Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part-baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part-baked bread industry to produce bread with improved health benefits and acceptable quality.
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Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,NSW Department of Primary Industries and Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Wagga Wagga, New South Wales, Australia
| | | | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,School of Science, RMIT University, Melbourne, Victoria, Australia
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A mix of dietary fermentable fibers improves lipids handling by the liver of overfed minipigs. J Nutr Biochem 2018; 65:72-82. [PMID: 30654277 DOI: 10.1016/j.jnutbio.2018.12.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 09/17/2018] [Accepted: 12/05/2018] [Indexed: 02/06/2023]
Abstract
Obesity induced by overfeeding ultimately can lead to nonalcoholic fatty liver disease, whereas dietary fiber consumption is known to have a beneficial effect. We aimed to determine if a supplementation of a mix of fibers (inulin, resistant starch and pectin) could limit or alleviate overfeeding-induced metabolic perturbations. Twenty female minipigs were fed with a control diet (C) or an enriched fat/sucrose diet supplemented (O + F) or not (O) with fibers. Between 0 and 56 days of overfeeding, insulin (+88%), HOMA (+102%), cholesterol (+45%) and lactate (+63%) were increased, without any beneficial effect of fibers supplementation. However, fibers supplementation limited body weight gain (vs. O, -15% at D56) and the accumulation of hepatic lipids droplets induced by overfeeding. This could be explained by a decreased lipids transport potential (-50% FABP1 mRNA, O + F vs. O) inducing a down-regulation of regulatory elements of lipids metabolism / lipogenesis (-36% SREBP1c mRNA, O + F vs. O) but not to an increased oxidation (O + F not different from O and C for proteins and mRNA measured). Glucose metabolism was also differentially regulated by fibers supplementation, with an increased net hepatic release of glucose in the fasted state (diet × time effect, P<.05 at D56) that can be explained partially by a possible increased glycogen synthesis in the fed state (+82% GYS2 protein, O + F vs. O, P=.09). The direct role of short chain fatty acids on gluconeogenesis stimulation is questioned, with probably a short-term impact (D14) but no effect on a long-term (D56) basis.
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Alava C, Verdú S, Barat JM, Grau R. Enrichment of chips with fibre from a tiger‐nut (
Cyperus esculentus
) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Cecibel Alava
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
| | - Samuel Verdú
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
| | - José M. Barat
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
| | - Raúl Grau
- Departamento de Tecnología de Alimentos Universitat Politècnica de València Camino de Vera, s/n 46022 Valencia Spain
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Vanin F, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS. EUREKA: LIFE SCIENCES 2018. [DOI: 10.21303/2504-5695.2018.00601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value.
It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100.
Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment.
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Graça C, Fradinho P, Sousa I, Raymundo A. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.024] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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23
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_2-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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