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Singh P, Yadav V, Sahu D, Kumar K, Kim D, Yang D, Jayaraman S, Jarzębski M, Wieruszewski M, Pal K. Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread. Foods 2024; 13:1590. [PMID: 38790890 PMCID: PMC11121318 DOI: 10.3390/foods13101590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 05/09/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.
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Affiliation(s)
- Pratik Singh
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Vikas Yadav
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Deblu Sahu
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Krishan Kumar
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul 151-742, Republic of Korea
| | - Deng Yang
- College of Food Science and Engineering, Qingdao Agriculture University, No. 700 Chancheng Road, Qingdao 266109, China
| | - Sivaraman Jayaraman
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Marek Wieruszewski
- Department of Mechanical Wood Technology, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-627 Poznan, Poland
| | - Kunal Pal
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
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Cacak-Pietrzak G, Sujka K, Księżak J, Bojarszczuk J, Ziarno M, Studnicki M, Krajewska A, Dziki D. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes. Foods 2024; 13:1244. [PMID: 38672916 PMCID: PMC11049594 DOI: 10.3390/foods13081244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
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Affiliation(s)
- Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Jerzy Księżak
- Department of Forage Crop Production, Institute of Soil Sciences and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland; (J.K.); (J.B.)
| | - Jolanta Bojarszczuk
- Department of Forage Crop Production, Institute of Soil Sciences and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland; (J.K.); (J.B.)
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Marcin Studnicki
- Department of Biometry, Institute of Agricuture, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland;
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Amyoony J, Gorman M, Moss R, McSweeney MB. A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace. J Food Sci 2024; 89:2438-2449. [PMID: 38389447 DOI: 10.1111/1750-3841.16993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 01/15/2024] [Accepted: 02/02/2024] [Indexed: 02/24/2024]
Abstract
Obesity and obesity-related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt-reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt-reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt-reduced foods. Two trials were conducted using hedonic scales and temporal check-all-that-apply (TCATA) to evaluate tomato soup (n = 88) and vegetable juice (n = 99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. PRACTICAL APPLICATION: There is a consumer demand to create salt-reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products.
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Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Almanza-Oliveros A, Bautista-Hernández I, Castro-López C, Aguilar-Zárate P, Meza-Carranco Z, Rojas R, Michel MR, Martínez-Ávila GCG. Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications. Foods 2024; 13:580. [PMID: 38397557 PMCID: PMC10888227 DOI: 10.3390/foods13040580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed.
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Affiliation(s)
- Angélica Almanza-Oliveros
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Israel Bautista-Hernández
- Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal;
| | - Cecilia Castro-López
- Laboratorio de Biotecnología y Biología Molecular, Departamento de Ciencias Básicas, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, Coahuila, Mexico;
| | - Pedro Aguilar-Zárate
- Departamento de Ingenierías, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico; (P.A.-Z.); (M.R.M.)
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico
| | - Zahidd Meza-Carranco
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Romeo Rojas
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
| | - Mariela R. Michel
- Departamento de Ingenierías, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico; (P.A.-Z.); (M.R.M.)
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio, Tecnológico Nacional de Mexico/I.T. de Ciudad Valles, San Luis Potosí 79010, Mexico
| | - Guillermo Cristian G. Martínez-Ávila
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Escobedo 66050, Mexico; (A.A.-O.); (Z.M.-C.); (R.R.)
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Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food Funct 2024; 15:608-624. [PMID: 38099478 DOI: 10.1039/d3fo04494g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.
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Affiliation(s)
- Mariela Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET-Facultad de Ciencias Agrarias (FCA)-Universidad Nacional de Cuyo (IBAM-FCA-CONICET-UNCuyo); Almirante Brown 500, M5528AHB Chacras de Coria, Mendoza, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
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6
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Spinei M, Oroian M. Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties. Foods 2023; 13:98. [PMID: 38201126 PMCID: PMC10778775 DOI: 10.3390/foods13010098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/21/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
The influence of particle size intervals (<125 μm, ≥125-<200 μm, and ≥200-<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses-7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125-<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200-<300 μm particle size interval of grape pomace extract.
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Affiliation(s)
- Mariana Spinei
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania;
| | - Mircea Oroian
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania;
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Guan Y, Yang X, Pan C, Kong J, Wu R, Liu X, Wang Y, Chen M, Li M, Wang Q, He G, Yang G, Chang J, Li Y, Wang Y. Comprehensive Analyses of Breads Supplemented with Tannic Acids. Foods 2023; 12:3756. [PMID: 37893648 PMCID: PMC10606112 DOI: 10.3390/foods12203756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 09/21/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver.
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Affiliation(s)
- Yanbin Guan
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Xun Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Chuang Pan
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Jie Kong
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Ruizhe Wu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Xueli Liu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yuesheng Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Mingjie Chen
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Miao Li
- Grain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450052, China;
| | - Qiong Wang
- College of Life Sciences and Health, Wuhan University of Science and Technology, Wuhan 430065, China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yaqiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
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Ozkan G, Günal-Köroğlu D, Capanoglu E. Valorization of fruit and vegetable processing by-products/wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:1-39. [PMID: 37898537 DOI: 10.1016/bs.afnr.2023.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical fluid extraction, enzyme-assisted extraction, and fermentation are emerging tools for the recovery of target compounds. On the other hand, in the view of valorization, it is possible to use them in active packaging applications, as a source of bioactive compound (oil, phenolics, carotenoids), as functional ingredients and as biofertilizer and biogas sources. This chapter explains the production of fruit and vegetable processing by-products/wastes. Moreover, the valorization of functional compounds recovered from the fruit and vegetable by-products and wastes is evaluated in detail by emphasizing the type of the by-products/wastes, functional compounds obtained from these by-products/wastes, their extraction conditions and application areas.
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Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.
| | - Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
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Ozón B, Cotabarren J, Geier FR, Kise MP, García-Pardo J, Parisi MG, Obregón WD. Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia ( Salvia hispanica L.) Expeller. Foods 2023; 12:3382. [PMID: 37761091 PMCID: PMC10528513 DOI: 10.3390/foods12183382] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/03/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
By-products from the industrialization of oilseeds, particularly chia, can be sustainably used for the development of new functional products. In this work, wheat breads supplemented with up to 10 mg of chia expeller hydrolysate/g of flour were prepared, obtaining fortified breads with acceptability for consumption, according to a preliminary consumer research study based on an affective test employing a five-point hedonic scale of global acceptance. In this context, protein hydrolysates of the chia expeller were produced using Alcalase, reaching a degree of hydrolysis of 54.3 ± 1.6% with an antioxidant activity of 55.8 ± 0.4% after 6 h incubation at 25 °C in the presence of the enzyme. These peptides showed appropriate techno-functional properties and chemical compositions suitable for the further development of bakery products. Taken together, our approach and the development of a fortified bread with plant-based bioactive peptides provide a novel and eco-friendly alternative for the recovery of nutrients from agro-industrial waste. More importantly, these enriched breads could exert beneficial effects on human health by exploiting the antioxidant properties of functional peptides derived from the chia expeller.
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Affiliation(s)
- Brenda Ozón
- Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 s/N, La Plata B1900, Buenos Aires, Argentina; (B.O.); (J.C.); (F.R.G.); (W.D.O.)
| | - Juliana Cotabarren
- Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 s/N, La Plata B1900, Buenos Aires, Argentina; (B.O.); (J.C.); (F.R.G.); (W.D.O.)
| | - Florencia R. Geier
- Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 s/N, La Plata B1900, Buenos Aires, Argentina; (B.O.); (J.C.); (F.R.G.); (W.D.O.)
| | - M. Paula Kise
- Departamento de Ciencias Básicas, Instituto de Ecología y Desarrollo Sustentable (INEDES, CONICET-UNLu), Universidad Nacional de Luján, Ruta 5 y Avenida Constitución, Luján B6700, Buenos Aires, Argentina;
| | - Javier García-Pardo
- Institut de Biotecnologia i de Biomedicina (IBB) and Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, Bellaterra, 08193 Barcelona, Spain
| | - Mónica G. Parisi
- Departamento de Ciencias Básicas, Instituto de Ecología y Desarrollo Sustentable (INEDES, CONICET-UNLu), Universidad Nacional de Luján, Ruta 5 y Avenida Constitución, Luján B6700, Buenos Aires, Argentina;
| | - W. David Obregón
- Departamento de Ciencias Biológicas, Centro de Investigación de Proteínas Vegetales (CIProVe), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 s/N, La Plata B1900, Buenos Aires, Argentina; (B.O.); (J.C.); (F.R.G.); (W.D.O.)
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10
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Poiana MA, Alexa E, Radulov I, Raba DN, Cocan I, Negrea M, Misca CD, Dragomir C, Dossa S, Suster G. Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods 2023; 12:3239. [PMID: 37685172 PMCID: PMC10487000 DOI: 10.3390/foods12173239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: biscuits and cakes involving a chemical leavening agent, and rolls leavened by yeast. Proximate composition, total phenolic content (TPC), total flavonoids content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) along with physical characteristics and sensory analysis of the enriched products were considered. The retention rate of the functional attributes of formulations in response to baking was also evaluated. Significant improvements in TPC, TFC and both antioxidant tests were achieved in the fortified products by the incremental incorporation of GP. With a substitution of 25% SF by GP, the following increases were recorded in biscuits, cakes and rolls over the control samples: 7.198-, 7.733- and 8.117-fold for TPC; 8.414-, 7.000- and 8.661-fold for TFC; 16.334-, 17.915- and 18.659-fold for FRAP and 16.384-, 17.908- and 18.775-fold for DPPH. The retention rates of TPC, TFC, FRAP and DPPH relative to the corresponding dough were 41-63%, 37-65%, 48-70% and 45-70%. The formulas leavened by yeast revealed higher functionality than those produced with a chemical raising agent. With the increase in GP, the elasticity and porosity gradually decreased for cakes and rolls, while the spread ratio of biscuits increased. Regarding sensory evaluation, all formulations with incorporated GP up to 10% were rated at an extremely pleasant acceptability level. The solutions derived from this study have great practical applicability for the development of new pastry formulations with improved functionality from GP valorisation.
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Affiliation(s)
- Mariana-Atena Poiana
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Ersilia Alexa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Isidora Radulov
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania;
| | - Diana-Nicoleta Raba
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
| | - Ileana Cocan
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Monica Negrea
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Corina Dana Misca
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Christine Dragomir
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Sylvestre Dossa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Gabriel Suster
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
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11
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Bianchi F, Cervini M, Giuberti G, Simonato B. The Potential of Wine Lees as a Fat Substitute for Muffin Formulations. Foods 2023; 12:2584. [PMID: 37444321 DOI: 10.3390/foods12132584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L*) decreased. Moreover, a* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25-50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.
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Affiliation(s)
- Federico Bianchi
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
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12
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Olusanya RN, Kolanisi U, Ngobese NZ. Mineral Composition and Consumer Acceptability of Amaranthus Leaf Powder Supplemented Ujeqe for Improved Nutrition Security. Foods 2023; 12:foods12112182. [PMID: 37297427 DOI: 10.3390/foods12112182] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/08/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Malnutrition, especially micronutrient deficiency, is a widespread health challenge that predominantly affects young children, young ladies who are within the productive age, refugees, and older adults who reside in rural communities and informal settlements in underdeveloped and developing countries. Malnutrition is caused by consuming either too little or too much of one or more food nutrients. Additionally, monotonous dietary lifestyle, especially the over-reliance on staple foods, is identified among the top factors limiting many individuals' intake of essential nutrients. Thus, enriching starchy and cereal-based staple foods including Ujeqe (steamed bread) with fruits and especially leafy vegetables is being suggested as a strategic medium for essential nutrient delivery to malnourished populations and especially the Ujeqe regular consumers. Amaranthus, called pigweed, has been rediscovered as a nutrient-dense multipurpose plant. The seed has been explored as a nutrient-enhancer in staple foods; however, the leaves are underutilized, especially in Ujeqe. This study aims to enhance the mineral content of Ujeqe. An integrated research approach was used where Amaranthus dubius was self-processed into leaf powder. Amaranthus leaf powder (ALP), and the ALP-supplemented wheat flour Ujeqe prototypes 0%, 2%, 4%, and 6% were investigated for their mineral composition. Sensory evaluations of enriched Ujeqe were conducted using 60 panelists on a five-point hedonic scale. Findings show that the moisture contents of the raw materials and the supplemented prototypes were low, indicating a good shelf life of the food ingredient before being used for Ujeqe development. Carbohydrates of raw materials ranged from 41.6-74.3%, fat ranged from 1.58-4.47%, ash ranged from 2.37-17.97%, and protein ranged from 11.96-31.56%. Additionally, fat, protein, and ash content had significant differences at (p < 0.05). The moisture content of enhanced Ujeqe was equally low, connoting keeping quality of the sample. The increase concentration of ALP led to an enriched Ujeqe especially in the ash and protein content. Similarly, calcium, copper, potassium, phosphorus, manganese, and iron content were significantly influenced at (p < 0.05); 2% ALP-supplemented Ujeqe was the most acceptable prototype as the control sample, 6% was the least preferred prototype. Although ALP dubius can enrich staple foods including (Ujeqe), this study declared that higher addition of ALP dubius leads to low consumer acceptability rate of the Ujeqe, which is not statistically significant. Amaranthus is an economical source of fiber, which was not investigated in the study. Therefore, further studies can explore the fiber content of the ALP-supplemented Ujeqe.
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Affiliation(s)
- Ruth N Olusanya
- Discipline of Food Security, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Scottsville, Pietermaritzburg 3209, South Africa
| | - Unathi Kolanisi
- Discipline of Food Security, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Scottsville, Pietermaritzburg 3209, South Africa
- Department of Consumer Science, University of Zululand, 24 Main Road, Kwadlangezwa, uThungulu 3886, South Africa
| | - Nomali Z Ngobese
- Unit for Environmental Sciences and Management, Faculty of Natural and Agricultural Sciences, North-West University, Private Bag X6001, Potchefstroom 2520, South Africa
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13
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Dadalı C. Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2564-2573. [PMID: 36600680 DOI: 10.1002/jsfa.12426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Artichoke (Cynara scolymus L.) bracts are agricultural wastes formed during artichoke processing. Artichoke bracts are used in fermented cereal soup tarhana to replace 10%, 20%, and 30% of wheat flour and functional, powder, sensory properties and volatile compounds of tarhana samples were investigated. RESULTS The use of artichoke bracts in tarhana increased total (8.37-17.17 g/100 g) and insoluble dietary fiber (5.84-14.09 g/100 g), total phenolic content (2.88-3.62 mg GAE/g), and antioxidant activity (3.07-3.86 μmol TE/g) values. Replacement of wheat flour by artichoke bracts resulted in lower L*, a*, and b* values. While water absorption capacity increased, oil absorption capacity and emulsifying activity were not affected by artichoke bracts replacement. Artichoke bracts replacement in tarhana influenced powder characteristics as, decrease in bulk density, increase in Carr index, wettability, and dispersibility values. Volatiles from terpene are most abundant (64.47-27.17 mg/kg) in tarhana containing artichoke bracts, followed by volatiles from ester (42.91-25.85 mg/kg). Limonene was the main volatile compound of tarhana samples. CONCLUSION Sensory acceptable tarhana was obtained when up to 30% artichoke bracts were used as wheat flour replacer in tarhana. The contribution to sustainability was achieved, and a healthier tarhana rich in dietary fiber was obtained by using artichoke bracts in tarhana. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ceyda Dadalı
- Department of Food Engineering, Engineering Faculty, Ege University, İzmir, Turkey
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14
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Duarte CN, Taofiq O, Dias MI, Heleno SA, Santos-Buelga C, Barros L, Amaral JS. Chemical Characterization and Bioactive Properties of Wine Lees and Diatomaceous Earth towards the Valorization of Underexploited Residues as Potential Cosmeceuticals. COSMETICS 2023. [DOI: 10.3390/cosmetics10020058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
Abstract
Annually, wine production is responsible for generating large quantities of residues, which are frequently disposed of and not valorized. So far, different studies have been conducted on grape pomace, yet less attention has been paid to other residues, such as wine lees and diatomaceous earth used in wine filtration. In this context, this study aimed to evaluate and compare the phenolic profile of these underexploited winemaking residues and assess their biological potential based on their antioxidant, antimicrobial, cytotoxic, and anti-aging activities (inhibition of tyrosinase and collagenase). Twenty-nine phenolic compounds, including twelve anthocyanins, were tentatively identified in the residues, with red grape pomace showing the highest diversity of compounds. The diatomaceous earth presented the highest content of non-anthocyanin phenolic compounds, being particularly rich in flavan-3-ols and myricetin-O-hexoside, and also presenting two anthocyanins. This sample also showed a high antioxidant activity, evidencing the best result in the reducing power assay. The red wine lees extract, despite showing a low content of phenolic compounds and less antioxidant activity, presented the highest inhibition capacity of bacteria growth. The extracts did not exhibit cytotoxicity against keratinocyte (up to 400 μg/mL) and fibroblast (up to 100 μg/mL) skin cell lines. However, the capacity of inhibiting tyrosinase and collagenase was low for the lees and diatomaceous earth, contrary to the grape pomace, seeds, and skins extracts that showed promising results, evidencing its potential as a cosmeceutical. Overall, this study highlights for the first time the potential of diatomaceous earth, an underexploited winemaking waste, in the obtention of added-value extracts and/or ingredients for cosmetic industry.
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Kartseva T, Alqudah AM, Aleksandrov V, Alomari DZ, Doneva D, Arif MAR, Börner A, Misheva S. Nutritional Genomic Approach for Improving Grain Protein Content in Wheat. Foods 2023; 12:1399. [PMID: 37048220 PMCID: PMC10093644 DOI: 10.3390/foods12071399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Grain protein content (GPC) is a key aspect of grain quality, a major determinant of the flour functional properties and grain nutritional value of bread wheat. Exploiting diverse germplasms to identify genes for improving crop performance and grain nutritional quality is needed to enhance food security. Here, we evaluated GPC in a panel of 255 Triticum aestivum L. accessions from 27 countries. GPC determined in seeds from three consecutive crop seasons varied from 8.6 to 16.4% (11.3% on average). Significant natural phenotypic variation in GPC among genotypes and seasons was detected. The population was evaluated for the presence of the trait-linked single nucleotide polymorphism (SNP) markers via a genome-wide association study (GWAS). GWAS analysis conducted with calculated best linear unbiased estimates (BLUEs) of phenotypic data and 90 K SNP array using the fixed and random model circulating probability unification (FarmCPU) model identified seven significant genomic regions harboring GPC-associated markers on chromosomes 1D, 3A, 3B, 3D, 4B and 5A, of which those on 3A and 3B shared associated SNPs with at least one crop season. The verified SNP-GPC associations provide new promising genomic signals on 3A (SNPs: Excalibur_c13709_2568 and wsnp_Ku_c7811_13387117) and 3B (SNP: BS00062734_51) underlying protein improvement in wheat. Based on the linkage disequilibrium for significant SNPs, the most relevant candidate genes within a 4 Mbp-window included genes encoding a subtilisin-like serine protease; amino acid transporters; transcription factors; proteins with post-translational regulatory functions; metabolic proteins involved in the starch, cellulose and fatty acid biosynthesis; protective and structural proteins, and proteins associated with metal ions transport or homeostasis. The availability of molecular markers within or adjacent to the sequences of the detected candidate genes might assist a breeding strategy based on functional markers to improve genetic gains for GPC and nutritional quality in wheat.
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Affiliation(s)
- Tania Kartseva
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Block 21, 1113 Sofia, Bulgaria; (T.K.); (V.A.); (D.D.)
| | - Ahmad M. Alqudah
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, Doha P.O. Box 2713, Qatar;
| | - Vladimir Aleksandrov
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Block 21, 1113 Sofia, Bulgaria; (T.K.); (V.A.); (D.D.)
| | - Dalia Z. Alomari
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan;
| | - Dilyana Doneva
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Block 21, 1113 Sofia, Bulgaria; (T.K.); (V.A.); (D.D.)
| | - Mian Abdur Rehman Arif
- Wheat Breeding Group, Plant Breeding and Genetics Division, Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad 38000, Pakistan;
| | - Andreas Börner
- Leibniz Institute of Plant Genetics and Crop Plants Research (IPK Gatersleben), Corrensstraße 3, OT Gatersleben, 06466 Seeland, Germany;
| | - Svetlana Misheva
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Block 21, 1113 Sofia, Bulgaria; (T.K.); (V.A.); (D.D.)
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Marcos J, Carriço R, Sousa MJ, Palma ML, Pereira P, Nunes MC, Nicolai M. Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties. Foods 2023; 12:foods12071392. [PMID: 37048213 PMCID: PMC10093324 DOI: 10.3390/foods12071392] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
The wine industry generates large amounts of by-products that are usually destined as waste. Grape pomace is the residue of the winemaking process and is rich in compounds with functional properties, such as dietary fiber and phenolic compounds. The aim of this research was to study the influence of white and red grape pomace flour (GPF) addition in the enhancement of functional properties of savory crackers. Different levels of incorporation were tested (5%, 10% and 15% (w/w)). Analysis of physical properties, nutritional composition and sensory acceptability were conducted to evaluate the effect of GPF incorporation. GPF cracker stability throughout a four-week period was achieved with regard to firmness and color. These products presented distinctive and appealing colors, ranging from a violet (GPF of Touriga Nacional variety) to a brown hue (GPF of Arinto variety). Concerning nutritional composition, both crackers incorporated with 10% GPF of Arinto or Touriga Nacional varieties could be considered “high in fiber”, as per the Regulation (EC) No. 1924/2006, suggesting a functional food. GPF crackers demonstrated an overall great acceptance of this kind of innovative foods, with the majority indicating that they would certainly/probably buy them. Moreover, the cracker with 10% Arinto GPF achieved the most balanced and overall preference.
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Affiliation(s)
- Joana Marcos
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Raquel Carriço
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Maria João Sousa
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - M. Lídia Palma
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Paula Pereira
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CERENA—Center for Natural Resources and Environment, Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- EPCV—Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - M. Cristiana Nunes
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Marisa Nicolai
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence:
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17
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Muhammad A, Dayisoylu KS, Pei J, Khan MR, Salman M, Ahmad R, Ullah H, Noor GR. Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder. Front Nutr 2023; 10:1118156. [PMID: 36998914 PMCID: PMC10046808 DOI: 10.3389/fnut.2023.1118156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 02/21/2023] [Indexed: 03/18/2023] Open
Abstract
IntroductionFortification of cereal products with natural plant extract is an interesting approach to fulfill the dietary requirement of the people.Materials and methodsPeels of pomegranate (rich source of natural compounds) were cut into small pieces and dried in three different methods such as solar drying (SOD), oven drying (OD), and sun drying (SUD). The fine powder was prepared and proximate compositions (protein, ash, moisture, fats, fiber, and carbohydrates), minerals (zinc, iron, calcium, and potassium), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH) of the pomegranate peel powder (PP) were evaluated. Fine wheat flour (FWF) was fortified with different concentrations (3, 6, 8, 10, and 12 g) of PP powder, cookies were prepared and all the above analysis along with physical parameters (weight, width, thickness, spread ration) and sensory analysis were conducted. Cookies without PP powder were served as control.Results and discussionResults showed that a SOD was the best for drying PP powder in terms of compositional analysis. Addition of PP powder significantly (P < 0.05) enhanced the nutritional value, minerals profile and physical attributes of the fortified cookies. Sensory analysis of fortified cookies indicated that the cookies were acceptable to the sensory panel. Therefore, in conclusion, PP powder dried by SOD method could be used commercially in baking industries to provide nutritional enriched cookies to fulfill the dietary requirements of the people.
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Affiliation(s)
- Ali Muhammad
- Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
- Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan
- Department of Food Engineering, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Türkiye
| | - Kenan Sinan Dayisoylu
- Department of Food Engineering, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Türkiye
| | - Jinjin Pei
- Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
- *Correspondence: Jinjin Pei,
| | - Muhammad Rafiullah Khan
- Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
- Department of Food Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur, Pakistan
- Muhammad Rafiullah Khan,
| | - Muhammad Salman
- Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan
| | - Rafiq Ahmad
- Department of Microbiology, The University of Haripur, Haripur, Pakistan
| | - Hakim Ullah
- Department of Plant Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Gul Rah Noor
- Department of Microbiology, The University of Haripur, Haripur, Pakistan
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18
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Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch. Foods 2023; 12:foods12020327. [PMID: 36673419 PMCID: PMC9857741 DOI: 10.3390/foods12020327] [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: 11/30/2022] [Revised: 12/15/2022] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “high in fibre”, the dietary fiber content being > 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p < 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p < 0.05) as the level of DWRS increased, with a reduction of >20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples’ cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was > 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.
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19
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Difonzo G, Troilo M, Allegretta I, Pasqualone A, Caponio F. Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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20
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Tolve R, Bianchi F, Lomuscio E, Sportiello L, Simonato B. Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods 2022; 12:foods12010096. [PMID: 36613312 PMCID: PMC9818201 DOI: 10.3390/foods12010096] [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: 11/11/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Elisabetta Lomuscio
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Lucia Sportiello
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
- Correspondence:
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21
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Holt RR, Barile D, Wang SC, Munafo JP, Arvik T, Li X, Lee F, Keen CL, Tagkopoulos I, Schmitz HH. Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15007-15027. [PMID: 36409321 PMCID: PMC9732887 DOI: 10.1021/acs.jafc.2c04519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 06/16/2023]
Abstract
Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.
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Affiliation(s)
- Roberta R Holt
- Department of Nutrition, University of California, Davis, Davis, California 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Selina C Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Torey Arvik
- Sonomaceuticals, LLC, Santa Rosa, California 95403, United States
| | - Xueqi Li
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Fanny Lee
- Sonomaceuticals, LLC, Santa Rosa, California 95403, United States
| | - Carl L Keen
- Department of Nutrition, University of California, Davis, Davis, California 95616, United States
| | - Ilias Tagkopoulos
- PIPA, LLC, Davis, California 95616, United States
- Department of Computer Science and Genome Center, USDA/NSF AI Institute for Next Generation Food Systems (AIFS), University of California, Davis, Davis, California 95616 United States
| | - Harold H Schmitz
- March Capital US, LLC, Davis, California 95616, United States
- T.O.P., LLC, Davis, California 95616, United States
- Graduate School of Management, University of California, Davis, Davis, California 95616, United States
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22
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Ferrer-Gallego R, Silva P. The Wine Industry By-Products: Applications for Food Industry and Health Benefits. Antioxidants (Basel) 2022; 11:antiox11102025. [PMID: 36290748 PMCID: PMC9598427 DOI: 10.3390/antiox11102025] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/16/2022] Open
Abstract
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.
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Affiliation(s)
- Raúl Ferrer-Gallego
- Centro Tecnológico del Vino (VITEC), Ctra. Porrera Km. 1, 43730 Falset, Tarragona, Spain
- Bodega Ferrer Gallego, 46311 Jaraguas, Valencia, Spain
- Department of Ecology, Desertification Research Centre (CIDE-CSIC-UV-GV), 46113 Moncada, Valencia, Spain
| | - Paula Silva
- Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal
- iNOVA Media Lab, ICNOVA-NOVA Institute of Communication, NOVA School of Social Sciences and Humanities, Universidade NOVA de Lisboa, 1069-061 Lisbon, Portugal
- Correspondence:
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23
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Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products. Foods 2022. [PMCID: PMC9601857 DOI: 10.3390/foods11203181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.
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24
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Bursa K, Isik G, Yildirim RM, Ozulku G, Kian-Pour N, Toker OS, Palabiyik I, Gulcu M. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0–20%) was used for the partial substitution of wheat flour (40–50%) and sugar (40–50%). Total polyphenols in the cake samples, their post digestion, and bioaccessibility varied from 65.49–462.07; 13.34–608.62 mg GAE/g, and 23.42–315.47%, respectively. The values of the elastic modulus of the batter were higher than those of the viscous modulus, indicating the elastic behavior of the cakes. The hardness and springiness ranged from 2.20–4.22 N, and 0.85–0.98 mm, respectively. The results predicted by mixture design revealed that the samples including 50% wheat flour, 48.73% sugar, and 1.94% GM were the best formulation for the optimization of organoleptic properties. According to the results, GM can be used to develop cakes with a good nutritional composition as well as functional, sensory, and quality attributes at the industrial scale.
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Affiliation(s)
- Kubra Bursa
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Goksen Isik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Rusen Metin Yildirim
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Nasim Kian-Pour
- Gastronomy and Culinary Arts, Faculty of Fine Arts , Istanbul Aydin University , 34295 , Istanbul , Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering , Agricultural Faculty , Namik Kemal University , 59030 , Tekirdağ , Turkey
| | - Mehmet Gulcu
- Food Control Laboratory Directorate, Ministry of Agriculture and Forestry , Balikesir , Turkey
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25
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Kaur S, Sachdev PA, Singh A, Surasani VKR. Utilisation of
Kinnow
peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Simranjeet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Poonam Aggarwal Sachdev
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Vijay Kumar Reddy Surasani
- Department of Harvest and Post Harvest Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
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26
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Enrichment of bakery products with different formulations of bioactive microconstituents from black Corinthian grape: Impact on physicochemical and rheological properties in dough matrix and final product. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Torgbo S, Sukatta U, Kamonpatana P, Sukyai P. Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation. Food Chem 2022; 382:132332. [DOI: 10.1016/j.foodchem.2022.132332] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 01/10/2022] [Accepted: 01/31/2022] [Indexed: 01/21/2023]
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28
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Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread. Foods 2022; 11:foods11131948. [PMID: 35804762 PMCID: PMC9265449 DOI: 10.3390/foods11131948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 02/07/2023] Open
Abstract
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.
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29
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Liu Y, Zhang H, Yu H, Li J, Brennan MA, Brennan CS, Qin Y. Wheat Bread Fortified with
Dictyophora Indusiata
Powder
: Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yudi Liu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Heng Zhang
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Hongda Yu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Jiang Li
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Margaret A Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Charles S Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Yuyue Qin
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
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30
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Troilo M, Difonzo G, Paradiso VM, Pasqualone A, Caponio F. Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods 2022; 11:foods11121799. [PMID: 35741997 PMCID: PMC9223218 DOI: 10.3390/foods11121799] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 02/04/2023] Open
Abstract
Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600−425, 425−300, 300−212 and 212−150 µm) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the “source of fiber” nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores.
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Affiliation(s)
- Marica Troilo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
- Correspondence:
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy;
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.T.); (A.P.); (F.C.)
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31
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Balmus IM, Copolovici D, Copolovici L, Ciobica A, Gorgan DL. Biomolecules from Plant Wastes Potentially Relevant in the Management of Irritable Bowel Syndrome and Co-Occurring Symptomatology. Molecules 2022; 27:molecules27082403. [PMID: 35458601 PMCID: PMC9024464 DOI: 10.3390/molecules27082403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 12/10/2022] Open
Abstract
During and following the processing of a plant’s raw material, considerable amounts are wasted, composted, or redistributed in non-alimentary sectors for further use (for example, some forms of plant waste contribute to biofuel, bioethanol, or biomass production). However, many of these forms of waste still consist of critical bioactive compounds used in the food industry or medicine. Irritable bowel syndrome (IBS) is one of the most common functional gastrointestinal disorders. The primary treatment is based on symptomatology alleviation and controlled dietary management. Thus, this review aimed to describe the possible relevance of molecules residing in plant waste that can be used to manage IBS and co-occurring symptoms. Significant evidence was found that many forms of fruit, vegetable, and medicinal plant waste could be the source of some molecules that could be used to treat or prevent stool consistency and frequency impairments and abdominal pain, these being the main IBS symptoms. While many of these molecules could be recovered from plant waste during or following primary processing, the studies suggested that enriched food could offer efficient valorization and prevent further changes in properties or stability. In this way, root, stem, straw, leaf, fruit, and vegetable pomaces were found to consist of biomolecules that could modulate intestinal permeability, pain perception, and overall gastrointestinal digestive processes.
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Affiliation(s)
- Ioana-Miruna Balmus
- Department of Exact Sciences and Natural Sciences, Institute of Interdisciplinary Research, Alexandru Ioan Cuza University of Iasi, Carol I Avenue, no. 11, 700506 Iasi, Romania;
| | - Dana Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development and Innovation in Technical and Natural Sciences, “Aurel Vlaicu” University of Arad, Elena Dragoi St., no. 2, 310330 Arad, Romania;
- Correspondence: (D.C.); (A.C.)
| | - Lucian Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development and Innovation in Technical and Natural Sciences, “Aurel Vlaicu” University of Arad, Elena Dragoi St., no. 2, 310330 Arad, Romania;
| | - Alin Ciobica
- Department of Biology, Faculty of Biology, Alexandru Ioan Cuza University of Iasi, Carol I Avenue, no. 22a, 700506 Iasi, Romania;
- Correspondence: (D.C.); (A.C.)
| | - Dragos Lucian Gorgan
- Department of Biology, Faculty of Biology, Alexandru Ioan Cuza University of Iasi, Carol I Avenue, no. 22a, 700506 Iasi, Romania;
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32
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Bianchi F, Cervini M, Giuberti G, Rocchetti G, Lucini L, Simonato B. Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Barbara Simonato
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
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33
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Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G, Simonato B. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2545-2552. [PMID: 34676540 PMCID: PMC9298127 DOI: 10.1002/jsfa.11596] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/21/2021] [Indexed: 05/10/2023]
Abstract
BACKGROUND Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g-1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Giada Rainero
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | | | - Corrado Rizzi
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | - Mariasole Cervini
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
| | - Gianluca Giuberti
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
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Rajha HN, Paule A, Aragonès G, Barbosa M, Caddeo C, Debs E, Dinkova R, Eckert GP, Fontana A, Gebrayel P, Maroun RG, Napolitano A, Panzella L, Pasinetti GM, Stevens JF, Schieber A, Edeas M. Recent Advances in Research on Polyphenols: Effects on Microbiota, Metabolism, and Health. Mol Nutr Food Res 2021; 66:e2100670. [PMID: 34806294 DOI: 10.1002/mnfr.202100670] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 09/23/2021] [Indexed: 01/02/2023]
Abstract
Polyphenols have attracted huge interest among researchers of various disciplines because of their numerous biological activities, such as antioxidative, antiinflammatory, antiapoptotic, cancer chemopreventive, anticarcinogenic, and antimicrobial properties, and their promising applications in many fields, mainly in the medical, cosmetics, dietary supplement and food industries. In this review, the latest scientific findings in the research on polyphenols interaction with the microbiome and mitochondria, their metabolism and health beneficial effects, their involvement in cognitive diseases and obesity development, as well as some innovations in their analysis, extraction methods, development of cosmetic formulations and functional food are summarized based on the papers presented at the 13th World Congress on Polyphenol Applications. Future implications of polyphenols in disease prevention and their strategic use as prophylactic measures are specifically addressed. Polyphenols may play a key role in our tomorrow´s food and nutrition to prevent many diseases.
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Affiliation(s)
| | - Armelle Paule
- International Society of Antioxidants in Nutrition and Health, Paris, France
| | | | | | | | | | - Rada Dinkova
- University of Food Technologies, Plovdiv, Bulgaria
| | | | | | - Prisca Gebrayel
- International Society of Antioxidants in Nutrition and Health, Paris, France
| | | | | | | | | | | | | | - Marvin Edeas
- University de Paris, Institut Cochin, Inserm, Paris, 1016, France
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35
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Prado G, Pierattini I, Villarroel G, Fuentes F, Silva A, Echeverria F, Valenzuela R, Bustamante A. Bioaccessibility of Anthocyanins on in vitro Digestion Mmodels: Factors Implicated and Role in Functional Foods Development. Curr Med Chem 2021; 29:1124-1141. [PMID: 34814808 DOI: 10.2174/0929867328666211123102536] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 10/03/2021] [Accepted: 10/11/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Worldwide, the prevalence of obesity and related non-communicable chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC) have shown beneficial health effects in preventing obesity and metabolic risk factors. Moreover, the demand for functional foods incorporating these compounds has risen significantly in the past years. Thus, there is a need for validations of the functional properties of these formulations; nevertheless, in vivo assays are complex and require a lot of resources. One approach for estimating bioactive compounds' functionality and health benefits is to evaluate their bioaccessibility on a specific food matrix, determined by various factors. This article aims to review different factors influencing the bioaccessibility of ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the effect of chemical composition, raw materials, food matrices, and vehicles for the delivery of ANC. METHODS Study searches were performed using PubMed, Web of Science, Scopus, and Science Direct databases. RESULTS Different factors influenced bioaccessibility and stability of ANC studied by in vitro digestion which are: i) the raw material used for ANC obtention; ii) food processing; iii) other food components; iv) the extraction method and solvents used; v) the structure of ANC; vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion stage. CONCLUSION Simulated digestion systems allow to determine free or encapsulated ANC bioaccessibility in different food matrices, which offers advantages in determining the potential functionality of a food product.
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Affiliation(s)
- Gabriel Prado
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Isidora Pierattini
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Guiselle Villarroel
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Fernanda Fuentes
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Alejandra Silva
- Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Francisca Echeverria
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Rodrigo Valenzuela
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
| | - Andres Bustamante
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000. Chile
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36
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Bianchi F, Lomuscio E, Rizzi C, Simonato B. Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders. Foods 2021; 10:foods10112815. [PMID: 34829095 PMCID: PMC8622716 DOI: 10.3390/foods10112815] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 11/04/2021] [Accepted: 11/12/2021] [Indexed: 12/14/2022] Open
Abstract
Grape pomace (GP), is the main winemaking by-product and could represent a valuable functional food ingredient being a source of bioactive compounds, like polyphenols. Polyphenols prevent many non-communicable diseases and could contrast the oxidation reaction in foods. However, the high content in polyunsaturated fatty acid, the described pro-oxidant potential action of some polyphenols and the complex interactions with other components of matrices during food processing must be considered. Indeed, all these factors could promote oxidative reactions and require focused and specific assay. The aims of this study were to evaluate the effects of GP powder (GPP) addition (at 0%, 5% and 10% concentrations) in breadsticks formulations both on the antioxidant activity at room temperature during storage and on the shelf-life by the OXITEST predictive approach. GPP fortification increased the total polyphenols content and the antioxidant activities of breadsticks. FRAP reduced during the first two days of storage at room temperature, TPC increased during the 75 days, while ABTS showed a slight progressive decrease. However, GP negatively influenced OXITEST estimated shelf-life of breadsticks, incrementing the oxidation rate. In conclusion, even if GP fortification of breadsticks could improve the nutritional value of the products, the increased commercial perishability represents a drawback that must be considered.
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37
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Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00968-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Czajkowska–González YA, Alvarez–Parrilla E, del Rocío Martínez–Ruiz N, Vázquez–Flores AA, Gaytán–Martínez M, de la Rosa LA. Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00068-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThe use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability to interact in a complex way with the macromolecules that constitute the bread matrix. Therefore, the addition of these flours, extracts or pure compounds produces various effects on the microstructure of bread, and several of its sensory properties. This is mainly due to interactions between phenolic compounds and gluten proteins. The objective of this review is to analyze some of the most recent published works on the addition of phenolic compounds in wheat bread to identify the type of positive and negative effects that have been observed and how they can be related to the physicochemical interactions between phenolic compounds and the macromolecules that constitute the food matrix, mainly gluten. The effect of monomeric and polymeric phenolic compounds on the strength of these interactions and on the properties of dough and bread are discussed.
Graphical Abstract
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39
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products. Foods 2021; 10:foods10050975. [PMID: 33946777 PMCID: PMC8145926 DOI: 10.3390/foods10050975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Accepted: 04/26/2021] [Indexed: 11/25/2022] Open
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The Potential of Sun-Dried Grape Pomace as a Multi-Functional Ingredient for Herbal Infusion: Effects of Brewing Parameters on Composition and Bioactivity. Antioxidants (Basel) 2021; 10:antiox10040586. [PMID: 33920235 PMCID: PMC8070364 DOI: 10.3390/antiox10040586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/31/2021] [Accepted: 04/06/2021] [Indexed: 12/20/2022] Open
Abstract
Wine and by-products are essential elements of a Mediterranean diet and considered as a reservoir of bioactive compounds with various health effects. Grape pomace, an easily available natural material of low cost, shares a similar wealth of health benefiting bioactive phytochemicals. The objective of this study was to explore the utilization of grape pomace from Commandaria dessert wine as main ingredient for functional infusions. Therefore, the ratio of water to grape pomace powder (40–200 mL g−1), infusion time (3–15 min) and temperature (55–95 °C) were optimized in terms of composition and bioactivity. Multiple response optimization indicated that brewing 200 mL water per g of material for 12.2 min at 95 °C, was the optimum method for preparing the infusion. Results also revealed a significant impact of three parameters as well as quadratic and interactive effects on composition and bioactivity of infusions. Furthermore, the infusion presents antimicrobial effects against Listeria monocytogenes serotypes and other common food pathogenic bacteria. Finally, a sensory evaluation was performed to assess the organoleptic attributes of the infusion and its improvement, with the addition of Mediterranean aromatic plants. Overall, the present work describes a promising strategy for the re-use of sun-dried grape pomace as a functional ingredient of infusions.
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Rocchetti G, Rizzi C, Cervini M, Rainero G, Bianchi F, Giuberti G, Lucini L, Simonato B. Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread. Foods 2021; 10:foods10030507. [PMID: 33673445 PMCID: PMC8025819 DOI: 10.3390/foods10030507] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 12/11/2022] Open
Abstract
Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (M.C.); (G.R.); (F.B.); (B.S.)
| | - Mariasole Cervini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (M.C.); (G.R.); (F.B.); (B.S.)
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (M.C.); (G.R.); (F.B.); (B.S.)
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (M.C.); (G.R.); (F.B.); (B.S.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
- Correspondence:
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (G.R.); (L.L.)
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (C.R.); (M.C.); (G.R.); (F.B.); (B.S.)
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