生产欧潘薯强化面包:小麦和无麸质品种的比较分析及其对植物化学物质和抗氧化能力的影响

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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引用次数: 0

摘要

面包是全球消费的主要食品之一,人们对营养丰富的无麸质面包的需求也在逐步升级。近年来,替代面粉因其公认的健康优势和控制食品浪费的潜力而越来越受欢迎。刺梨果皮是水果业的副产品,为增加面包的营养成分和促进可持续发展提供了宝贵的前景。因此,本研究的主要目的是探索用刺梨品种 "Rossa"、"Gialla "和 "Bianca "果皮粉生产小麦面包和无麸质面包的方法。采集、干燥刺梨果皮并加工成面粉,从而部分替代传统的小麦和无麸质面粉面包,在模拟胃消化前后对其质地、营养和生物特性进行了全面评估。观察结果表明,在面包配方中加入刺梨果皮粉后,总酚含量从 0.7 mgGAE/gbread 增加到 5 mgGAE/gbread,抗氧化活性也从 0.5 mgGAE/kgbread 提高到 5 mgGAE/kgbread。此外,这种添加还提高了灰分和纤维含量,无麸质面包的蛋白质含量也显著增加了两倍多。此外,消化对每个样品的生物属性都有 30-50% 的减弱影响;尽管如此,富集面包变体仍保留了大量的多酚化合物和明显的抗氧化能力,这表明它们有望成为创新食品,同时通过减少浪费实现可持续发展目标。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity

Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mgGAE/gbread, as well as enhanced antioxidant activity, from 0.5 to 5 mgGAE/kgbread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.

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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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