RESUMEN

Moringa oleifera leaves have high nutrient valor, physicochemical, and nutraceutical properties and can be used as ingredients to develop wheat-free enrich. The aim was to evaluate nutritional, chemical, and nutraceutical characterization, antioxidant capacity, along physicochemical parameters to develop four oat bread using yeast (PL), xanthan gum (PG), and 2.5% (M2) or 5.0% (M5) of moringa leaves. Morinaga leaves were a source of 23.19% protein, 12.43% ash, and 30.36% dietary fiber. The bread formulations increased the protein content by 25-50%, and decreased lipid in 52.14% compared with commercial bread. For antioxidant capacity, PLM5 had the highest with values of 11.97 mMTE/g (DPPH), 16.06 mMTE/g (ABTS), and 16.38 mMTE/g (FRAP). In the bread with MOLP were identified Epicatechin, rutin, and dihydroxybenzoic acid by HPLC. The bread with a better texture profile was PLM2. The results suggested that moringa leaves used as an oat bread ingredient can enhance the nutritional and nutraceutical content.

Asunto(s)

RESUMEN

The potential biopreservative role of a Type III sourdough (tIII-SD), produced by starter cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC 8014, was assessed for its antifungal activity in baking applications. Fermentation was carried out using different substrates to enhance the production of antifungal metabolites for 24 and 48 h. The tIII-SD samples were analyzed in relation to pH, total titratable acidity (TTA) and the production of organic acids. The water/salt-soluble extract of the tIII-SD was evaluated in relation to the inhibition potential against key fungi that contaminate bakery products including Penicillium roqueforti, Penicillium chrysogenum and Aspergillus niger. Finally, breads with 10 % of the tIII-SD were prepared and the fungi contamination was evaluated throughout the shelf life period. The lowest pH value in sourdough was obtained from 48-hour fermentation by L. plantarum. The saline extracts exhibited varying degrees of inhibition in the in vitro test; however, the greatest enhancement of this effect was obtained when whole wheat grain flour was used. The tIII-SD crafted from a blend of wheat and flaxseed flours and fermented with F. sanfranciscensis for 48 h (BSWF48h-FS), demonstrated superior performance compared to other formulations. This variant exhibited a total shelf life of 10 days, suggesting that the utilization of tIII-SD could serve as a viable alternative for natural antifungal agents, proving beneficial for the bakery industry.

Asunto(s)

RESUMEN

Bakery products, including biscuits, cakes and breads, generally present a high content of simple sugars of rapid absorption, high fat content and low amount of dietary fiber, which make them highly caloric foods. Although sucrose is a very important ingredient in bakery products for its preservation characteristics and a significant source of energy, there is a growing interest in replacing this sugar with alternative substances, such as high-intensity sweeteners (HIS) that provide sweetness with no or low calories. In Brazil, there is no data on the use of HIS in this class of food. Therefore, the objective of this study was to evaluate the presence of HIS in baked food commercially available in the country and estimate the dietary exposure to these food additives. For that, an analytical method was established for the simultaneous determination of nine HIS in bakery products using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS). Sample preparation steps were required based on mechanical kneading for homogenization, hexane extraction of fats, dilution in mobile phase and vortex homogenization, prior to injection into the system. The results obtained during validation showed that coefficients of variation (CV%) for precision were lower than 13.8% and the accuracy was between 91.6% and 109.1%. Aspartame, acesulfame potassium, sodium cyclamate, saccharin, sucralose and steviol glycosides were found in the samples, used alone or in combinations of up five substances. Steviol glycosides were the most found HIS in biscuit samples, while sucralose was the most common sweetener in cake and bread samples. Analysis of product labels revealed only three different claims, .i.e. 'no sugar', 'no added sugar' and 'zero sugar', with the latter being found in 70% of the samples. Exposure to HIS through the consumption of bakery products estimated per eating occasion showed no concerns regarding toxicological risk.

Asunto(s)

RESUMEN

To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.

Asunto(s)

RESUMEN

Gluten-related disorders are treated with a gluten-free diet. The "basic food basket" (BFB) consists of a list of basic foods consumed by low-income groups in society, including those lowest-cost versions within each food category. To evaluate the cost, availability, and nutritional quality of the BFB and gluten-free BFB (GF-BFB), foods were photographed, registering their cost, availability, and nutritional characteristics, in high quality and mid-range supermarkets, wholesalers, health shops, and corner shops, matching each regular BFB product with a gluten-free equivalent. Of the 1177 potential products, the selection of lowest-cost foods yielded 55 and 47 products (BFB and GF-BFB, respectively). Breads/cereals and drinks showed the highest differences (279% and 146%, respectively) while meats and sausages showed the lowest ones (18.6%). The GF-BFB cost represents 30.1% of the minimum wage, which covers the cost of 5.2 and 3.3 of the BFB and GF-BFB per month, respectively. Availability ranged between 22.7 and 42.4%. Lower availability was associated with poorer nutritional quality in the GF-BFB, which provides 5% less energy, 26% more fat, and 25% less protein than the BFB. Only 47% of gluten-free products declared their "gluten-free" condition. The results strongly suggest that the GF-BFB must be redesigned to be both gluten-free and nutritionally adequate.

Asunto(s)

RESUMEN

The aim of the current study was to evaluate the influence of increasing contents (5%-25%) of avocado pulp powder (APP) produced by foam-mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α-amylase, α-glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x-ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

Asunto(s)

RESUMEN

Fungi are the main microorganisms responsible for the spoilage of bakery products, and their control and subsequent reduction of food waste are significant concerns in the agri-food industry. Synthetic preservatives are still the most used compounds to reduce bakery product spoilage. On the other hand, studies have shown that biopreservation can be an attractive approach to overcoming food and feed spoilage and increasing their shelf-life. However, limited studies show the preservation effects on real food matrices. Therefore, this study aimed to investigate the influence of microorganisms such as lactic acid bacteria (LAB) and yeasts on the growth of spoilage filamentous fungi (molds) on bread and panettones. In general, on conventional and multigrain bread, treatments containing Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 showed similar results when compared to the negative control (calcium propionate) in delaying the fungal growth of the tested species (Aspergillus chevalieri, Aspergillus montevidensis, and Penicillium roqueforti). Different from bread, treatments with W. anomallus in panettones delayed the A. chevalieri growth up to 30 days, 13 days longer than observed on negative control (without preservatives). This study showed that biopreservation is a promising method that can extend bakery products' shelf-life and be used as an alternative to synthetic preservatives.

Asunto(s)

RESUMEN

O presente estudo teve como objetivo empregar farinhas de coprodutos de frutas em bolos sem glúten e analisar a qualidade sensorial e tecnológica das receitas. Foi desenvolvido um bolo padrão e seis com adição de 14% de cada farinha de coproduto. Foi realizada avaliação de volume, dureza instrumental e análise sensorial de aceitação. O bolo com farinha da casca de banana apresentou os melhores resultados de volume e dureza, enquanto o bolo com farinha da casca de abacaxi os piores resultados, menor volume e maior dureza. As diferenças de cor dos bolos foram refletidas pela característica de cada farinha adicionada. Todos os bolos atingiram mais de 70% de aceitabilidade sensorial, demonstrando a viabilidade das aplicações. Conclui-se que a utilização de farinhas produzidas com coprodutos de frutas em bolos é uma opção para uma alimentação saudável e sustentável, em especial, para indivíduos celíacos. (AU)

The present study aimed to use fruit co-product flours in gluten-free cakes and analyze the sensorial and technological quality of the recipes. One standard and six cakes were developed by the addition of 14% of each co-product flour. Volume, instrumental hardness and sensory acceptance analysis were performed. The cake with banana peel flour showed the best results for volume and hardness, while the cake with pineapple peel flour had the worst results, lower volume and higher hardness. The differences in cake colors were reflected by the characteristics of each flour added. All cakes reached more than 70% of sensorial acceptability, demonstrating the viability of the applications. The use of flours produced with fruit co-products in cakes is therefore an option for a healthy and sustainable diet, especially for individuals with celiac disease. (AU)

Asunto(s)

RESUMEN

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.

Asunto(s)

RESUMEN

BACKGROUND: The objective is to provide updated data on the intake of total dietary fibre in the population residing in Chile and to identify food sources that contribute most to its intake, as well as its association with different sociodemographic and nutritional status-related determinants. METHODS: In this descriptive cross-sectional study, a nationwide survey was applied to determine fibre intake using an instrument that has been previously validated in the resident population of Chile. RESULTS: The sample consisted of a total of 1761 participants. Dietary fibre intake was 12.8 ± 7.1 g/day for the total population, and 90% of participants did not meet the recommendation, with no differences in consumption by sex, geographical area, and the urban/rural population. A lower consumption was found among participants with overweight and obesity. According to food groups, bread was the major contributor to fibre intake, providing 4.39 ± 3.05 g/day, followed by cereals (2.26 ± 2.80 g/day) and vegetables (1.85 ± 1.59 g/day). CONCLUSIONS: 90% of the population consume less fibre than recommended, and bread is the main food source; these data are critical for the development of strategies that are aimed at changing habits in order to improve diet quality.

Asunto(s)

RESUMEN

In this study, the biochemical basis of resistance to slow freezing and thawing (F-T) stress was explored in two baker yeast industrial strains of Saccharomyces cerevisiae that presented differential tolerance to freezing in order to be in the frozen bakery industry. Strain Y8, used commercially in sweet baking doughs, exhibited greater stress tolerance than Y9, a strain employed in regular doughs. Survival of Y8 was higher than that of Y9 (30% vs 12%) after F-T or other reactive oxygen species (ROS) inducing stresses compared to their non-stressed controls. The superior F-T tolerance of Y8 was related to its lower ROS accumulation capacity, determined by fluorometry in cell-free extracts and in vivo, by fluorescence microscopy upon F-T, being Y8 ROS accumulation 2-fold lower than that of Y9. That, in turn, could be positively associated with Y8's higher constitutive activities of cytosolic catalase (CAT) and superoxide dismutase by a significant activation (25%) of Y8 CAT after F-T. That would complement the protective effects of other protectant molecules like trehalose, present at high concentration in this strain.

Asunto(s)

RESUMEN

Crispness is a textural characteristic that influences consumer choices, requiring a comprehensive understanding for product customization. Previous studies employing neural networks focused on acquiring audio through mechanical crushing of crispy samples. This research investigates the representation of crispy sound in time intervals and frequency domains, identifying key parameters to distinguish different foods. Two machine learning architectures, multi-layer perceptron (MLP) and residual neural network (ResNet), were used to analyze mel frequency cepstral coefficients (MFCC) and discrete Fourier transform (DFT) data, respectively. The models achieved over 95% accuracy "in-sample" successfully classifying fried chicken, potato chips, and toast using randomly extracted audio from ASMR videos. The MLP (MFCC) model demonstrated superior robustness compared to ResNet and predicted external inputs, such as freshly toasted bread acquired by a microphone or ASMR audio of toast in milk. In contrast, the ResNet model proved to be more responsive to variations in DFT spectrum and unable to predict the similarity of external audio sources, making it useful for classifying pretrained "in-samples". These findings are useful for classifying crispness among individual food sources. Additionally, the study explores the promising utilization of ASMR audio from Internet platforms to pretrain artificial neural network models, expanding the dataset for investigating the texture of crispy foods.

Asunto(s)

RESUMEN

This study aimed to produce oleogels based on non-germinated and germinated wheat starches with orange essential oil, apply them to replace hydrogenated vegetable fat in bread, and assess the antifungal action. The oleogels were prepared using sunflower oil, wheat starches, beeswax, water, and orange essential oil (OEO). They were evaluated to determine the volatile compounds, oil binding capacity, texture profile, storage stability for 20 days, thermogravimetric analysis, and functional groups. The breads were evaluated by their moisture content, specific volume, texture profile, volatile compounds, and microbiological contamination during 15 days of storage. The oleogels showed high storage stability, were fully intact after 20 days of storage, and had a high oil binding capacity (∼100 %). The oleogels with OEO presented increased adhesiveness and reduced hardness compared to the ones without essential oil. The oleogels with OEO based on germinated wheat starch released a high amount of volatile compounds. Substituting saturated vegetable fat with oleogels in bread formulation resulted in decreased hardness and maintained specific volume. Furthermore, incorporating OEO oleogels in the bread led to reduced growth of total mesophiles and fungi.

Asunto(s)

RESUMEN

This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker's formulation. Besides, the dehydration process caused significant changes (p<0.05) in the L* value and chromaticity (C*), mainly of the flours (husk and pequi pulp), such changes are due to non-enzymatic oxidative processes and pigment degradation, especially carotenoids. The effect of the substitution of ingredients (wheat flour and water) by husk and pulp flours and pequi pulp contributed to the increase in lipid, crude fiber, nitrogen-free extract and energy value content. However, the substitution promoted changes in the attributes of color and textural properties, such as increased hardness, chewiness and cohesiveness. Nevertheless, all formulations showed good sensory acceptance and thus, pequi sweet breads can be implemented in school meals for contributing and meeting the nutritional recommendations established by the School Feeding Brazilian Program (PNAE).

Asunto(s)

RESUMEN

In the present work, squalene (SQ) was encapsulated by a conventional emulsion method using egg white protein nanoparticles (EWPn) as a high molecular weight surfactant, followed by a freeze-drying process to obtain an SQ powder ingredient. EWPn was produced by heat treatment at 85°C, 10 min, and pH 10.5. EWPn showed higher emulsifying activity regarding native egg white protein (EWP), highlighting their potential to be used for the SQ encapsulation by an emulsification process. First, we explored the encapsulation conditions using pure corn oil as an SQ carrier. Conditions were oil fraction (0.1-0.2), protein amount (2-5 wt.%), homogenization pressure (100 and 200 bar), and maltodextrin amount (10-20 wt.%). At 0.15 oil fraction, 5 wt.%. protein concentration, 200 bar homogenization pressure, and 20% maltodextrin, the highest encapsulation efficiency (EE) was reached. Then, according to these conditions, SQ was encapsulated to obtain a freeze-dried powder ingredient for bread formulation. The total and free oil of SQ freeze-dried powder were 24.4% ± 0.6% and 2.6% ± 0.1%, respectively, resulting in an EE value of 89.5% ± 0.5%. The physical, textural, and sensory properties of functional bread were not affected by the addition of 5.0% SQ freeze-dried powder. Finally, the bread loaves showed higher SQ stability than the one formulated with unencapsulated SQ. Hence, the encapsulation system developed was suitable for obtaining functional bread based on SQ fortification.

Asunto(s)

RESUMEN

This study aimed to determine the ability of different wheat genotypes to form a symbiosis with arbuscular mycorrhizal fungi (AMF) present in the field and the effect of such a symbiosis on disease severity and grain yield. A bioassay was performed during an agricultural cycle under field conditions in a randomized block factorial design. The factors used were application of fungicide (two levels: with and without fungicide) and wheat genotypes (six levels). Arbuscular mycorrhizal colonization, green leaf area index, and severity of foliar diseases were evaluated in the tillering and early dough stages. At maturity, the number of spikes per square metre the number of grains per spike, and the thousand-kernel weight were determined to estimate grain yield. In addition, the spores of Glomeromycota present in the soil were identified by morphological techniques. Spores belonging to 12 fungal species were recovered. Genotypic variability was found for arbuscular mycorrhization, with the cultivars Klein Liebre and Opata exhibiting the highest colonization values. The results obtained show a beneficial effect of mycorrhizal symbiosis on foliar disease resistance and grain yield in the controls, but the results varied in the case of fungicide treatment. A greater understanding of the ecological role of these microorganisms in agricultural systems can lead to more sustainable agronomic practices.

Asunto(s)

RESUMEN

The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB) [Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides subsp. mesenteroides CRL 2131] to obtain quinoa sourdoughs (QS) for further manufacturing of quinoa sourdough-based biscuits (QB). Microbial grow and acidification were evaluated in QS while antioxidant activity (AOA), total phenolic compounds (TPC) and total flavonoid compounds (TFC) were determined in QS and QB. QS inoculated with LAB consortia respect to monocultures showed higher growth and acidification, AOA (7.9?42.6%), TPC (19.9?35.0%) and TFC (6.1?31.6%). QB prepared with QS inoculated by LAB consortia showed higher AOA (5.0-81.1%), TPC (22.5?57.5%) and TFC (14.0-79.9%) than biscuits inoculated by monocultures sourdoughs. These results were attributed to a synergic effect from LAB consortia. Principal component analysis showed the highest scores of the evaluated characteristics for biscuits made with consortia sourdough of two (CRL1964?+?CRL2131) and three (CRL1964?+?CRL1973?+?CRL2131) strains.

Asunto(s)

RESUMEN

BACKGROUND: Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF. RESULTS: Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread. CONCLUSION: The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.

Asunto(s)

RESUMEN

BACKGROUND: Adding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in technological quality. The objective of this study was to analyze the performance of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers of wheat bread with a high level of replacement (30%) with maize RS. The levels of the modified celluloses were 1% and 1.5% (WF + RS basis), and a formulation without modified celluloses was used as control. Proofing time, loaf volume, crumb characteristics (porosity, texture), and bread staling parameters (hardness increase, moisture loss), among other attributes, were analyzed, and principal component analysis was applied to compare samples. RESULTS: The use of both modified celluloses was effective in improving the quality of breads. Specific volume and crumb porosity were enhanced, particularly at the 1.5% level. Breads with modified celluloses also allowed a higher retention of water and a better preservation of mechanical properties during storage. The principal component analysis projection graph for the first two principal components showed that samples with modified celluloses were clustered by the level of hydrocolloid addition rather than by the type of hydrocolloid used, although all the samples with modified celluloses were close to each other and distant from the control sample without hydrocolloids. CONCLUSION: The quality decrease resulting from the replacement of WF by a high level of RS can be greatly compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose. © 2022 Society of Chemical Industry.

Asunto(s)

RESUMEN

The use of active packaging to reduce food waste has been a very effective alternative. An eminent concern is the use of plastic materials of petroleum origin and toxic additives in the processing of these packages. Thus, the focus on the use of biodegradable and natural raw materials that minimize waste generation and promote greater consumer safety has been preferable. The objective of the research was to investigate the effects of turmeric essential oil (TEO) on corn starch and pectin extract films manufactured by solution casting method. The antioxidant and antimicrobial potential of the oil was confirmed by the tests: antimicrobial diffusion disk, determination of the content of phenolic compounds and antioxidant activity by the DPPH and FRAP method. The chromatographic analysis confirmed the presence of active chemical constituents such as Turmerone, Ar-Turmerone and ß-Turmerone. The results showed that the oil promoted a change in the color of the films, increased mechanical strength and reduced flexibility, keeping transparency, solubility, WVP and thermal stability unchanged. In the direct application test of the film as packaging for sliced bread, no visible contamination was detected during the nine weeks of analysis. Therefore, the active film with 3 % TEO was shown to be a viable solution for manufacturing biodegradable and safe active films that can be applied as food packaging.

Asunto(s)