Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-05-23 DOI:10.1002/cche.10794

Luciana G. de Mendonça, Marcos H. B. Holanda, Marcos V. de. S. Leão, Andrêssa Maria M. T. Galvão, Samuel V. Carneiro, Diana J. S. Guimarães, Rafael A. Zambelli

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Abstract

Background and Objectives

The potential of Plectranthus amboinicus aqueous extract (PAAE) to enhance the quality properties of wheat bread was investigated. PAAE was incorporated as an ingredient in bread formulations to improve shelf life.

Findings

The results indicate that the technological characteristics of bread formulations were enhanced with the inclusion of up to 75% PAAE. This enhancement led to increased specific volume and expansion properties. Scanning electron microscopy analysis demonstrated improved interaction between gluten and starch. PAAE exhibited potential in retarding bread hardening and preventing mold growth.

Conclusions

PAAE holds promise as a novel ingredient for use in baked products. Its inclusion in bread formulations significantly improved technological characteristics, including specific volume and color, and positively influenced the interaction between gluten and starch. Additionally, PAAE showed potential in extending the shelf life of bread and inhibiting fungal growth.

Significance and Novelty

This study is significant due to the introduction of a novel ingredient, PAAE, in the field of baking. The incorporation of this extract represents an innovation in the quest for improvements in the nutritional and technological properties of baked goods. The ability of PAAE to function as an antifungal agent holds great relevance for the food industry.

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评估 Plectranthus amboinicus (Lour) Spreng 叶提取物对面包质量的影响

研究人员调查了旱莲草水提取物（PAAE）提高小麦面包质量特性的潜力。结果表明，加入高达 75% 的 PAAE 可提高面包配方的技术特性。结果表明，添加高达 75% 的 PAAE 后，面包配方的技术特性得到了改善，比容和膨胀特性也得到了提高。扫描电子显微镜分析表明，面筋和淀粉之间的相互作用得到了改善。PAAE 具有延缓面包硬化和防止霉菌生长的潜力。在面包配方中加入 PAAE 能明显改善面包的工艺特性，包括比容和色泽，并对面筋和淀粉之间的相互作用产生积极影响。此外，PAAE 还具有延长面包保质期和抑制真菌生长的潜力。这项研究的意义在于在烘焙领域引入了一种新型配料 PAAE，这种提取物的加入代表了在寻求改善烘焙食品的营养和技术特性方面的一种创新。PAAE 作为抗真菌剂的能力对食品工业具有重大意义。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.