{"title":"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","authors":"","doi":"10.1016/j.fbp.2024.07.005","DOIUrl":null,"url":null,"abstract":"<div><p>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 mg<sub>GAE</sub>/g<sub>bread</sub>, as well as enhanced antioxidant activity, from 0.5 to 5 mg<sub>GAE</sub>/kg<sub>bread</sub>. 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.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.07.005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 mg<sub>GAE</sub>/g<sub>bread</sub>, as well as enhanced antioxidant activity, from 0.5 to 5 mg<sub>GAE</sub>/kg<sub>bread</sub>. 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.</p></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-07-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001305\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001305","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
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.
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.