Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications.

Q2 Pharmacology, Toxicology and Pharmaceutics

F1000Research Pub Date : 2026-08-26 eCollection Date: 2026-01-01 DOI:10.12688/f1000research.180136.2

Madhusudhanan Santhanam, Somu Ga, Senthil Kumaran Piramanayagam, Suresh Sukumar, Nagarajan Theruveethi, Anusha Priyadarsini Kumaresan, Nishar Ahmed Jalaludeen, Rajmohan Dhandapani, Guruprasad Vijayasarathi

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引用次数: 0

Abstract

Background: The low utilization of green leafy vegetables (GLVs) makes them a nutrient-dense food that is frequently overlooked in the food system. Their integration into baked products may confer nutritional and organizational benefits. However, few studies have addressed their impact on bakery formulations.

Objectives: This systematic review aimed to jointly appraise the nutritional enrichment and sensory properties of bakery products enhanced with the incorporation of underutilized GLVs, and to highlight their potential new food and industrial applications.

Methods: Systematic searches were conducted in scientific databases, PubMed, Scopus, Google Scholar, and Web of Science, according to the PRISMA guidelines. Original peer-reviewed research articles reporting nutritional, sensory, functional, technological, or organoleptic outcomes associated with the incorporation of underutilized green leafy vegetables into bakery products. We documented the micronutrient content, bioactive components, consumer acceptability, and technological challenges.

Results: One significant difference found in food products was that GLV incorporation increased essential nutrients. Bioactive compounds from GLVs offer health benefits including improved glycemic control and reduced oxidative stress. However, sensory acceptability remains an issue, with bitterness and texture as main obstacles. Consumer studies show acceptable GLV levels depend on species and processing methods. Techniques such as dehydration and fermentation mitigate unwanted sensory effects.

Conclusions: As we incorporate more underutilised green leafy vegetables in bakery products, it becomes increasingly evident that they have substantial potential to provide significant nutritional and functional benefits to humans. Future research should address the fine-tuning of formulations to maximize benefits while meeting consumer preferences and ensuring commercial feasibility on a large scale in the food industry.

Registration: This systematic review was registered with the Open Science Framework (OSF). DOI: https://doi.org/10.17605/OSF.IO/7YHDZ.

查看原文本刊更多论文

未充分利用的绿叶蔬菜在烘焙产品中的营养和感官利用的影响：对新型食品应用的系统回顾。

背景：绿叶蔬菜（GLVs）的低利用率使它们成为一种在食物系统中经常被忽视的营养丰富的食物。将它们整合到烘焙产品中可能会带来营养和组织方面的好处。然而，很少有研究解决了它们对烘焙配方的影响。目的：本系统综述旨在共同评价加入未充分利用的glv后烘焙产品的营养富集和感官特性，并强调其潜在的新食品和工业应用。方法：根据PRISMA指南，系统检索PubMed、Scopus、谷歌Scholar、Web of Science等科学数据库。本综述只选择了主要的同行评议的期刊文章，这些文章侧重于评估glv加入烘焙产品的营养概况、感官属性和技术可行性。我们记录了微量营养素含量、生物活性成分、消费者接受度和技术挑战。结果：在食品中发现的一个显著差异是GLV掺入增加了必需营养素。glv中的生物活性化合物对健康有益，包括改善血糖控制和减少氧化应激。然而，感官上的可接受性仍然是一个问题，苦味和质地是主要障碍。消费者研究表明，可接受的GLV水平取决于物种和加工方法。脱水和发酵等技术减轻了不必要的感官影响。结论：随着我们在烘焙产品中加入更多未充分利用的绿叶蔬菜，越来越明显的是，它们具有为人类提供显著营养和功能益处的巨大潜力。未来的研究应该解决配方的微调，以最大限度地提高效益，同时满足消费者的喜好，并确保在食品工业中大规模的商业可行性。注册：本系统综述已在开放科学框架（OSF）注册。DOI: https://doi.org/10.17605/OSF.IO/7YHDZ。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

F1000Research Pharmacology, Toxicology and Pharmaceutics-Pharmacology, Toxicology and Pharmaceutics (all)

CiteScore

5.00

自引率

0.00%

发文量

1646

审稿时长

1 weeks

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