Novel approach in food fortification by using natural deep eutectic solvent (NADES) was studied. Cocoa by-products were chosen as sustainable source of polyphenols and extracts were prepared ...following the green extraction principles by using NADES. Antioxidative and biological activities of prepared extracts rich in polyphenols were determined and they were used for fortification of chocolate milk. Furthermore, electronic tongue analysis combined with SIMCA multivariate data analysis was used for the first time, to evaluate the sensory acceptability of chocolate/cocoa drinks with addition of NADES extracts, which is after safety issues, surely one of the most important features for possible application of those extracts in food industry. Based on presented results it is evident that carefully selected NADES could be used for efficient extraction of polyphenols from cocoa by-products and that obtained NADES extracts could be used for fortification in food industry, without removal of extraction solvent, since they are proven safe and estimated as sensory acceptable.
•Efficient extraction of cocoa waste polyphenols with natural deep eutectic solvents (NADES).•NADES based extracts could be directly used for food fortification.•Potential cosmetic applications of NADES extracts is showed by in-vitro study on keratinocytes.•Guidance for the legislation and application of NADES extracts were given.
Gluten-free bread is often characterised by poor nutritional value and bioactive profile. Legume flours have potential for its enrichment, but the effect of sourdough fermentation of legume matrices ...on the phenolics and antioxidant capacity of bread is scarcely investigated. Thus, this study aimed to determine the effect of partial replacement (25%) of wholemeal rice flour with yellow pea flour on phenolics and antioxidant capacity of gluten-free sourdough and bread. Sourdough was fermented with Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052 or Lactobacillus brevis DSM 20054. Free phenolic acids (protocatechuic, 4-hydroxybenzoic, vanillic and ferulic), lactic and acetic acid content was determined by HPLC, and free total phenolic content (TPC), DPPH and FRAP antioxidant capacity by spectrophotometric methods.
After 16 h of fermentation, total titrable acidity of the sourdough ranged from 11.85 to 18.97 mL of 0.1 M sodium hydroxide, with lactic/acetic acid content of 2.65–9.41. Yellow pea flour addition substantially increased protocatechuic acid and 4-hydroxybenzoic acid content, but decreased the antioxidant capacity of unfermented dough and bread. Depending on the starter, the sourdough fermentation of pea-rice flour blend and its addition to bread increased the phenolic acid content, TPC and antioxidant capacity. Bread with yellow pea flour and L. brevis sourdough showed the highest improvement in phenolic acid content (40%), TPC (44%) and antioxidant capacity (30% DPPH, 50% FRAP) compared to bread without added sourdough. The study demonstrates the importance of using sourdough fermentation with a carefully selected starter when adding pea flour to gluten-free bread to ensure high antioxidant potential.
•Pea flour or sourdough enriches bread with protocatechuic and 4-hydroxybenzoic acid.•Sourdough fermentation overcomes negative effect of pea flour on bread antioxidants.•Fermentation with Lactobacillus brevis DSM20054 showed the most promising results.
Flavor is one of the most important, but also the least researched parameter of bread quality. Numerous volatile compounds that contribute to the flavor profile of bread are usually extracted by the ...headspace solid-phase microextraction (HS-SPME) method. The development of a reliable and sensitive HS-SPME method requires the selection and optimization of all key extraction parameters as well as performance of a validation procedure. The aim of this study was to optimize the temperature and time of HS-SPME of volatile flavor compounds of gluten-free bread and to validate an optimized HS-SPME/gas chromatography-mass spectrometry (GC-MS) method for their quantification. This study included 62 volatile flavor compounds from the chemical classes of aldehydes, ketones, alcohols, acids, esters, aromatic hydrocarbons, phenols, sulfur compounds, pyrazines, pyrroles, and furans. The determined optimal conditions for extraction with carboxen/divinylbenzene/polydimethylsiloxane fiber were temperature 60 °C and time 60 min. Calibration was performed using a standard addition method. Linearity and precision were achieved within the examined method range for all compounds analyzed, with correlation coefficients
r
≥ 0.999. The relative SDs of the determined method repeatability and intermediate precision ranged from 0.3 to 18.9% and from 2.4 to 31.2%, respectively. The obtained limits of detection and quantification differed significantly among the analyzed compounds and ranged from 49.0 pg/kg to 94.5 μg/kg and 163 pg/kg to 315 μg/kg, respectively. Based on the obtained results, the proposed optimized method can be successfully applied for the quantification of all the analyzed bread volatile flavor compounds.
Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and ...amaranth bran for degrading fructans and its application (at 20% flour-based) in 3D-printed snacks. Bran was bioprocessed with
alone or combined with inulinase,
,
or commercial starter LV1 for 24 h. Fructans, fructose, glucose, and mannitol in the bran were analysed enzymatically. Dough rheology, snack printing precision, shrinkage in baking, texture, colour, and sensory attributes were determined. The fructan content of wheat bran was 2.64% dry weight, and in amaranth bran, it was 0.96% dry weight. Bioprocessing reduced fructan content (up to 93%) depending on the bran type and bioprocessing agent, while fructose and mannitol remained below the cut-off value for IBS patients. Bran bioprocessing increased the complex viscosity and yield stress of dough (by up to 43 and 183%, respectively) in addition to printing precision (by up to 13%), while it lessened shrinkage in baking (by 20-69%) and the hardness of the snacks (by 20%). The intensity of snack sensory attributes depended on the bran type and bioprocessing agent, but the liking ("neither like nor dislike") was similar between samples. In conclusion, snacks can be enriched with fibre while remaining low in fructans by applying bioprocessed wheat or amaranth bran and 3D printing.
This study aimed to valorise the underutilised by-product of proso millet decortication. Millet bran was sieved into three fractions with substantially different nutritional profile. The fraction ...with diameter <500 μm had the highest nutrient density (14% protein, 26% starch, 36% dietary fibre, 9% fat, and 3 mg GAE/g phenolics (d.w.)) and was analysed for oxidative stability, micronisation effect under cryogenic or ambient conditions (2, 4, 8, 12 min), and baking applicability. The bran was oxidatively stable under refrigerator conditions for 150 days. Micronisation slightly increased the antioxidant activity measured by FRAP and ABTS assays as well as the content of fibre soluble in water and 78% ethanol as the bran particle size decreased from 171 μm to 26–46 μm. Gluten-free bread containing 10% of the nutrient-dense fraction of millet bran had higher dietary fibre (76%) and phenolics content (117%), improved volume and crumb softness, regardless of the bran particle size (diameter of 50th percentile 171 vs. 26 μm).
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•Nutrient-dense fraction can be separated from by-product of proso millet decortication.•The fraction <500 μm is a source of proteins, high in dietary fibre and phenolics.•Nutrient-dense fraction is stable in refrigerator for 150 days.•Micronisation has the potential to increase antioxidant activity and soluble fibre of proso bran.•Proso bran can be used for enrichment of gluten-free bread with fibre and phenolics.
Market reports show an increasing interest for healthy biscuits, with omega-3 and lignan rich flaxseeds being highlighted as key ingredients. Usage of milled flaxseed in comparison to the whole seed ...might improve bioaccessibility of lignans and omega-3, but also accelerate lipid oxidation, thus diminishing the consumers' acceptability.
This research investigated the nutritional (lignans, omega-3, phenolic acids, antioxidant activity), physical (texture, spreading), and sensory properties of biscuits made from whole wheat, rye, oat, and barley with added milled flaxseed (10% on flour basis), as well as oxidative stability during storage.
Lignans concentration in flaxseed biscuits (final range 101–117 mg/kg) was 30 times higher than in non-enriched whole-wheat biscuits (3.6 mg/kg), and concentration was unaffected by baking. The addition of flaxseed contributed to the variety of phenolic acids but not total phenolics, as well as increased the spread factor. The right combination of cereal flours with flaxseed resulted in sensory acceptance similar to white flour biscuits. While the barley-flaxseed combination was the least favourable, oat flour showed the best combination with flaxseed, but their acceptance significantly decreased during storage. Texture was dependent on the used cereal flour, as was the oxidative stability of biscuits which was minimally three months at ambient conditions.
•10% flaxseed biscuits have a substantial amount of lignans and omega-3 fatty acids.•Lignans are stable during the process of biscuit baking.•Combination of different cereal mixtures results in a sensory acceptable products.•Barley addition emphasizes the flaxseed aroma in biscuits.•Multi-cereal biscuits with flaxseed are promising diet improvement approach.
Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the ...functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase pretreatment on the physicochemical, sensory and nutritional properties of gluten-free pan bread.
Coarse bran (
=223 μm) was ground to medium size (
=157 μm) using an ultracentrifugal mill or to superfine particles (
=8 μm) using a cryomill. Millet bran presoaked in water (for 16 h at 55 °C) with or without the addition of fungal xylanase (10 U/g) replaced 10% of the rice flour in the control bread. Bread specific volume, crumb texture, colour and viscosity were measured instrumentally. Along with proximate composition, the content of soluble and insoluble fibre, total phenolic compounds (TPC) and phenolic acids as well as total and bioaccessible minerals of bread were assessed. Sensory analysis of the bread samples included a descriptive, hedonic and ranking test.
Dietary fibre content (7.3-8.6 g/100 g) and TPC (42-57 mg/100 g) on dry mass basis of the bread loaves depended on bran particle size and xylanase pretreatment. The effect of xylanase pretreatment was most evident in the loaves with medium bran size in terms of higher content of fibre soluble in ethanol (45%) and free ferulic acid content (5%), improved bread volume (6%), crumb softness (16%) and elasticity (7%), but lower chewiness (15%) and viscosity (20-32%). Bread bitterness and dark colour were increased after adding medium-sized bran but its bitter aftertaste, crust crookedness, crumb hardness and graininess were reduced with xylanase pretreatment. Although bran addition impaired protein digestibility, it enriched the bread with iron (341%), magnesium (74%), copper (56%) and zinc (7.5%). Xylanase pretreatment of the bran resulted in the improved bioaccessibility of zinc and copper of the enriched bread compared to the control and bread without xylanase.
Application of xylanase to medium sized bran obtained by ultracentrifugal grinding was more successful than its application to superfine bran obtained by the multistage cryogrinding as it resulted in more soluble fibre in gluten-free bread. Moreover, xylanase was proven beneficial in maintaining desirable bread sensory properties and mineral bioaccessibility.
Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance to harsh climate conditions. Nutritious millet byproducts have a potential application ...in the development of functional cereal products, but require processing in order to improve their physical and nutritional quality. Therefore, we investigated high intensity ultrasound as a pretreatment to increase the amount of freely available bioactives from proso millet bran. We also analysed the effect of high intensity ultrasound on enzymatic browning, water retention and protein digestibility, which are crucial for the utilization in the bakery and pasta industry. A 15 % millet bran suspension in water was treated with 400-W ultrasound probe for 5, 12.5 or 20 min, with the 60, 80 or 100 % amplitude. High intensity ultrasound treatment with 80 % amplitude for 12.5 min improved most significantly the nutritive value; the antioxidant activity measured by FRAP test increased by 15 % (p<0.05), and total phenolic content by 16 % (p<0.05). Still, the impact on the increase of water-soluble and ethanol-insoluble dietary fibre by 38 % was evident after the treatment for 20 min at 100 % amplitude. High intensity ultrasound treatment at 100 % amplitude for 5 min caused the largest improvements in water retention and limited browning of the sample. High intensity ultrasound treatment activated polyphenol oxidase, regardless of the applied heating of the sample. Due to its ambiguous impact on proso millet bran characteristics, the treatment required an optimization, which showed that the optimal pretreatment of a 15 % millet bran suspension in water is at 100 % amplitude for 9.3 min.
Legume flours can nutritionally enrich gluten-free bread but can also negatively affect its flavour. Although sourdough fermentation can improve bread flavour, its application to legume–cereal ...gluten-free matrices has been scarcely investigated. The aim of this study was to determine the effects of partial replacement (25%) of wholemeal rice with yellow pea flour (YPF) and the addition of sourdough (20%, dough basis) fermented with
Lactobacillus reuteri
DSM 20016,
Lactobacillus fermentum
DSM 20052 or
Lactobacillus brevis
DSM 20054 on the volatile profile and sensory properties of gluten-free bread. The 62 volatile compounds were quantified by HS-SPME/GC–MS. Quantitative descriptive and hedonic sensory analyses of bread odour and flavour were performed. The addition of YPF increased the concentration of undesirable hexanal,
(E,E)
-2,4-decadienal and benzaldehyde in bread. It also decreases the acceptability of crumb odour and bread flavour, mainly by increasing the intensity of the pea crumb odour, bread flavour and aftertaste. The addition of sourdough increased the concentration of desirable 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, octanal, nonanal and 3-methyl-1-butanol in bread, with the effect depending on the addition of YPF and the starter used for fermentation. It also decreased the concentration of undesirable hexanal and increased bread flavour and crumb odour acceptability of bread with YPF, mainly by decreasing the intensity of pea odour.
L. brevis
sourdough bread with YPF had the highest concentration of the above-mentioned desirable compounds.
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, ...addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour’s limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread’s nutritional value and prolong its shelf life.
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