Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

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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The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Frontiers in Microbiology ◽

10.3389/fmicb.2021.652548 ◽

2021 ◽

Vol 12 ◽

Author(s):

Elena Bartkiene ◽

Vadims Bartkevics ◽

Iveta Pugajeva ◽

Anastasija Borisova ◽

Egle Zokaityte ◽

...

Keyword(s):

Food Industry ◽

Nutritional Value ◽

Quality Parameters ◽

Wheat Bread ◽

Overall Acceptability ◽

Ph Values ◽

Volume Porosity ◽

Direct Incorporation ◽

By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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Bioaccessibility of Bioactive Compounds and Prebiotic Properties of Fruit and Vegetable By- products - Mini Review

Current Bioactive Compounds ◽

10.2174/1573407216666200319102220 ◽

2020 ◽

Vol 16 ◽

Author(s):

Roberta Melquiades Silva de Andrade ◽

Edira Castello Branco de Andrade Gonçalves

Keyword(s):

Bioactive Compounds ◽

Food Industry ◽

High Variability ◽

Physiological Effects ◽

Food Matrix ◽

Fruit And Vegetable ◽

The World ◽

The Relationship ◽

By Products ◽

Intense Process

: Large part of the world production of fruit and vegetables is destined for processing by the food industry. This intense process generates tons of by-products which may be sources of fiber and bioactive compounds, as polyphenol and carotenoids. Thus, there is a growing number of studies for the valorization of these by-products focusing on the extraction of bioactive compounds. However, the total amount ingested of bioactive compounds may not reflect the amount available for intestinal absorption, which refers the bioaccessibility of these compounds. In addition, the interaction between bioactive compounds with dietary fiber and other nutrients may influence on their bioaccesiibility and may impair the understanding of the physiological effects of this by-product’s, as prebiotic potential. In this sense, the purpose of this review was to summarize the main results obtained on the bioaccessibility of the two major bioactive compounds of fruit and vegetable by-products, polyphenols and carotenoids, in order to corroborate the biopotential of this food matrix. Additionally, attempt to elucidate the relationship between these by-products’ composition and the emerging prebiotic property reported. In general, the bioaccessibility of polyphenols and carotenoid compounds from fruit and vegetable by-products shows high variability and it is suggested that composition of food matrix is one of the mainly factors for their bioaccessibility. In addition, it is observed a promising prebiotic effect from these by-products and, with this whole matrix as substrate, the prebiotic effect may be a result of the shared action of mainly prebiotic oligo- and polysaccharides and available polyphenols and metabolites.

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Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation

Beverages ◽

10.3390/beverages4030061 ◽

2018 ◽

Vol 4 (3) ◽

pp. 61 ◽

Cited By ~ 4

Author(s):

Sara Silva ◽

Mariana Veiga ◽

Eduardo Costa ◽

Ana Oliveira ◽

Ana Madureira ◽

...

Keyword(s):

Phenolic Compounds ◽

Deleterious Effect ◽

Food Industry ◽

Food Matrix ◽

Physical Barrier ◽

Food Grade ◽

Biological Potential ◽

The Matrix ◽

Dairy Beverages ◽

Formation Of Complexes

Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.

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Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

Food Chemistry ◽

10.1016/j.foodchem.2021.131918 ◽

2021 ◽

pp. 131918

Author(s):

Emilio Gil-Martín ◽

Tamara Forbes-Hernández ◽

Romero Alejandro ◽

Danila Cianciosi ◽

Francesca Giampieri ◽

...

Keyword(s):

Phenolic Compounds ◽

Extraction Method ◽

Food Industry ◽

By Products

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Phenolic compounds of mango (Mangifera indica) by-products: Antioxidant and antimicrobial potential, use in disease prevention and food industry, methods of extraction and microencapsulation

Scientia Agropecuaria ◽

10.17268/sci.agropecu.2021.031 ◽

2021 ◽

Vol 12 (2) ◽

pp. 283-293

Author(s):

Vicente Tirado-Kulieva ◽

Sheyla Atoche-Dioses ◽

Ernesto Hernández-Martínez

Keyword(s):

Phenolic Compounds ◽

Pathogenic Bacteria ◽

Raw Materials ◽

Neurological Diseases ◽

Mangifera Indica ◽

Physicochemical Characteristics ◽

Extraction Methods ◽

Negative Effects ◽

Bioactive Potential ◽

By Products

Globally, a large amount of agri-food waste is generated as a result of industrial processes or direct consumption of raw materials, and when discarded, they represent a factor of environmental pollution. Mango by-products have a great bioactive potential, especially because they contain phenolic compounds in which mangiferin predominates, in addition to a great variety of phenolic acids, flavonoids and tannins, which confer antioxidant effects against cancer, cardiovascular and neurological diseases, among others. In addition, it was demonstrated that they have an effect against a broad microbial spectrum, including multiple pathogenic bacteria and fungi such as Escherichia coli and Candida albicans, respectively. According to the literature, mango peel and seed extracts also have potential as an additive, by influencing the sensory and physicochemical characteristics of foods, which has been proven by their addition to products such as shrimp, yogurt and cookies. Considering the importance of mango by-products, this work focused on their phenolic properties, the mechanism of antioxidant and antimicrobial action, their fields of pharmacological and food applications, in addition to evaluating their extraction methods and proposing microencapsulation as a suitable technology to avoid their degradation and control their release under appropriate conditions. Based on the analysis performed, further studies are suggested on the application in different foods and to evaluate the interaction of polyphenols with the compounds of the product, to avoid possible negative effects. It is also recommended to experiment with the use of combined technologies to improve results during extraction and microencapsulation.

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Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

Antioxidants ◽

10.3390/antiox9020164 ◽

2020 ◽

Vol 9 (2) ◽

pp. 164 ◽

Cited By ~ 1

Author(s):

Andrea Gómez-Maqueo ◽

Marilena Antunes-Ricardo ◽

Jorge Welti-Chanes ◽

M. Pilar Cano

Keyword(s):

Phenolic Compounds ◽

Canary Islands ◽

Prickly Pear ◽

Healthy Foods ◽

Food Matrix ◽

Potential Health ◽

Phenolic Profile ◽

Phenolic Profiles ◽

By Products

Although prickly pear fruits have become an important part of the Canary diet, their native varieties are yet to be characterized in terms of betalains and phenolic compounds. To exert potential health benefits, these antioxidants must be released from the food matrix and be stable in the gastrointestinal tract. Our aim was to characterize the betalain and phenolic profile of four prickly pear varieties from the Canary Islands (Spain) and determine their digestive stability and bioaccessibility via in vitro gastrointestinal digestion. Digestive studies were performed considering the (i) importance of the edible fraction (pulps) and (ii) potential of fruit peels as by-products to obtain healthy ingredients. Betalains and phenolic profiles were analyzed by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF. Pulps in Colorada and Fresa varieties presented high indicaxanthin and betanin content, respectively. Despite low pH in the gastric phase, betalains were stable to reach the intestinal phase, although indicaxanthin presented a higher bioaccessibility. Blanco Buenavista peels contained a distinct flavonoid profile including a new isorhamnetin-hexosyl-rhamnoside. Phenolic compounds were abundant and highly bioaccessible in fruit peels. These findings suggest that prickly pear pulps are rich in bioaccessible betalains; and that their peels could be proposed as potential by-products to obtain sustainable healthy ingredients.

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Hidden potential of fruit waste and its utilization

Sustainability Agri Food and Environmental Research ◽

10.7770/safer-v0n0-art2213 ◽

2020 ◽

Author(s):

Damini Soni ◽

Gargi Saxena

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Food Waste ◽

Value Chain ◽

Food Industry ◽

Food Additives ◽

Value Added ◽

Good Source ◽

Anti Oxidant ◽

By Products

The global increasing population demands for more food production and food processing which consequently results in more food waste generation. The total waste produced in different stages of processing of food generally comprises of peels, pomace, seed, pulp, unused flesh and damaged food which is biodegradable in nature. These by-products are a good source of bioactive compounds like polyphenols, antioxidants and phytochemicals. They are the storehouse of complex carbohydrates, lipids, proteins and nutraceuticals depending on the nature of product produced for example poultry and meat industries are rich the source of proteins and lipids, fruits and vegetable processing industries are rich in bioactive compounds and cereal industries are good source of phenolic compounds and dietary fiber. The food waste or by-products are important source of colorants, fiber, flavoring and antimicrobials which are used in food industry as a source of food additives. The phenolic compounds present in by products of different foods exhibit anti-oxidant, anti-microbial, anti-inflammatory, immune-modulatory activity and play a major role in reducing the risk of cardiovascular problems, osteoporosis, thrombosis, platelets aggregation and diabetes in humans. By products from different industries can be used to develop value added products in India where poverty and malnutrition are the major issues. Developing effective policies for the utilization of food waste along the value chain can help reduce food waste problem and contribute towards food security and sustainability.Keywords: By products, Bioactive compounds, Food industry, Food waste.

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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Foods ◽

10.3390/foods9111705 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1705

Author(s):

Antonella Pasqualone ◽

Barbara Laddomada ◽

Fatma Boukid ◽

Davide De Angelis ◽

Carmine Summo

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Environmental Impact ◽

Circular Economy ◽

Food Industry ◽

Food Product ◽

Nutritional Properties ◽

Suggested Strategy ◽

Flour Basis ◽

By Products

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.

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Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review

Agronomy ◽

10.3390/agronomy11091834 ◽

2021 ◽

Vol 11 (9) ◽

pp. 1834

Author(s):

Candela Teruel-Andreu ◽

Lucía Andreu-Coll ◽

David López-Lluch ◽

Esther Sendra ◽

Francisca Hernández ◽

...

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Food Industry ◽

Added Value ◽

Total Phenols ◽

Fruit Peel ◽

Functional Ingredients ◽

Potential Sources ◽

Potential Strategy ◽

By Products

In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

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